Japanese Vinegar Pickled Cabbage (Kyabetsu no Suzuke) キャベツの酢漬け

Bit Bit finally went to NTUC to buy a big bottle of rice vinegar, and was thinking of making some pickled green chilli which is good to eat with noodles. But there were no cheap green chilli in the market, so Bit Bit decided to use the leftover cabbage and make kyabetsu no suzuke (vinegar pickled cabbage).

The preparation of this dish took about 20 minutes, but it will still need to be left overnight or a few hours.

Things that Bit Bit found out about Kyabetsu no Suzuke:

• Sugar is needed as the vinegar may be too acidic to eat on its own. Water can be added to dilute the vinegar too.
• The calories for this dish is very low, and is very delicious too.
• Other vegetables can be used too, for example, radish, chilli, cucumber, etc.
• Other than vinegar pickling, there is also salt pickling and Bit Bit will try it some time soon. 
• Normally there will be a weight to push the vegetables down into the liquid.

Ingredients that Bit Bit used for Kyabetsu no Suzuke:

1. Cabbage - 4 to 5 Cups
2. Carrot - 1 Medium Whole
3. Salt - 1 Tbsp
4. Rice Vinegar - 1 Big Bottle of 600ml
5. Water - 2 Cups
6. Sugar - 7 Tbsp

Method that Bit Bit used to make Kyabetsu no Suzuke:

1. Wash and shred the cabbage into tiny pieces.
2. Wash and remove the skin of the carrot, and cut into small slices.
3. Soak the cabbage and carrot in water and add salt, for about 30 minutes.
4. Rinse and wash the vegetables.
5. Use a wet towel to pat dry the vegetables and place them in a dry container.
6. In a pot, pour the vinegar, water and sugar in, and stir well.
7. Boil the vinegar mixture, and pour it over the vegetables.
8. Close the lid of the container and let the vegetables soak overnight.
9. Put the container into the fridge the next day.
10. Serve and enjoy!