This pickled red cabbage is a Filipino recipe that uses a cold-flash-pickling method. Sour flavors are important in Filipino cooking, and quick pickles like this both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. Store in the refrigerate for up to 3 days.
Ingredients
- red cabbage: 1 pound (shredded)
- spiced cane vinegar (or coconut vinegar): 0.5 cup
- white sugar: 1 Tbsp
- whole coriander seeds: 2 tsp
- ½ teaspoons ground black pepper: 1 piece
- kosher salt: 1 tsp
- Thai Chili: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.
