Taiwanese Pickled Cabbage

Step 1

Clean and cut the cabbage into bite-sized pieces; you can also hand-rip the cabbage as well. Add in ⅛ cup of salt and ⅛ cup of sugar, toss everything together, and set it aside for at least 20 minutes. To speed up the process, you can also add a heavy object on top of the cabbage.

Step 2

Slice the carrots into thin strips, add in 1 tbsp of salt, and 1 tbsp of sugar, toss and set it aside for 20 minutes.

Step 3

Add 1 cup of vinegar, 1 cup of sugar, and 2 cups of water to a pot. Turn the heat to medium-low, and simmer until the sugar is cooked. Let it cool down completely on the side.

Step 4

After 20 minutes, squeeze out all the excess water from the cabbage and carrot. Add in 2 chopped Thai chili (optional), and toss everything together.

Step 5

Pour in the vinegar mixture, and massage everything together.

Step 6

Store in an air-tight container overnight, and enjoy! It can last in the fridge for up to 3 weeks.