Marinated Chinese Cabbage
By: Anonymous
Published: Thursday, February 25, 2010 - 2:30am

Ingredients




1/2 pound Chinese cabbage (white part only and preferably the tender stems from the heart)
2 teaspoons Kosher salt
 cup Distilled white vinegar
7 tablespoons Sugar
1 Fresh red chili pepper, shredded fine

Preparation

1 1. Separate the leaves of the cabbage. Trim away the leafy part from the stems. (Reserve the leafy parts for use in salads, soups or stirfry dishes.) Cut stems crosswise into 2 inch sections. Cut these sections lengthwise with the grain into narrow matchstick strips. You should have about 8 cups of cabbage strips. 2 2. Put cabbage strips into a large mixing bowl. Sprinkle the salt over the cabbage and toss to mix. Set aside for 1 hour. 3 3. Wrap the cabbage in a dish towel and wring to remove much of the liquid. 4 Return cabbage to the mixing bowl. 5 4. Put the vinegar and sugar in a small saucepan and bring to a boil. Pour over the cabbage. Cover and let stand for 30 minutes. 6 5. Strain the liquid from the cabbage and pour it back into the saucepan. 7 Bring to a boil. Once again, pour the liquid over the cabbage. Cover and refrigerate the cabbage for 2 to 3 days. For a more intense flavor, refrigerate for as long as a week. 8 6. When ready to serve, take out the cabbage and pour off the excess liquid. Add the chili pepper. Toss to mix. Serve chilled.