Chinese or Napa cabbage is used for this pickle. But ordinary cabbage can
also be used with good results.
Cabbage: 1/2 kg
Salt: 2 tsp
Spring Onions:3, chopped
Garlic: 2 tsp minced
Ginger: 2 tsp, minced
Vinegar: 60 ml
Soya Sauce:3 tbsp
Sugar: 1 tsp
Kashmiri Chilli Powder: 2 tsp
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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