Chan’s Cabbage Pickles

This is a crunchy and refreshing dish that beats coleslaw in several ways. It is less complicated than kimchi and goes well as a side dish to almost any type of cuisine.


First of all, you’ll need to shred your cabbage.Place the shredded cabbage in a large bowl, then for about this amount of cabbage, add 2 tablespoons of salt. Toss it around to make sure all the salt has dissolved.

About half an hour later, the cabbage would have softened and collapsed. Drain out all the water, then add enough fine sugar to coat every inch of the cabbage with sugar.

Add a few cloves of garlic and some chopped shallots. Toss well until all the sugar has dissolved. Finally, add some white vinegar, just enough to wet every strand of the cabbage. The quality of your vinegar matters, so get the best.

Put the pickled cabbage into a container and store in a refrigerator. The flavours should seep in after a day.