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Chinese or Napa cabbage is used for this pickle. But ordinary cabbage can also be used with good results.



Chop cabbage roughly. Add salt and keep aside for three or four hours. Squeeze well and mix with rest of the ingredients. Transfer into a clean, dry bottle or jar. Cover and keep in the refrigerator at least 24 hours. When serving sprinkle with a little gingilly oil. This dish keeps well in the refrigerator for several weeks.
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