Preserved Cabbage (Bap Cai Muoi Xoi)
THE INGREDIENTS:
1 medium cabbage, diced
1 tablespoon salt
2 tablespoons sugar
1 tablespoon crushed ginger root
2 tablespoons finely chopped rau ram (polygonum leaves)
2 cups vinegar
Sprinkle the cabbage with salt and ginger, let it stand
for 30 minutes. With a dry towel, press the excess moisture from the
cabbage (a salad spinner works well here).
Put the cabbage in a jar. Mix the vinegar, sugar and rau ram, and pour
it over the cabbage until it's completely covered. After 1 day, as the
cabbage begins to ferment, bubbles will appear. When the liquid in the
jar is clear and the bubbles are gone (roughly 3 days later), it is
ready to eat.
Enjoy!
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200