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Growing up my grandmother would make a simple pickled cabbage which she would refer to as, koko. i remember at dinner time, my grandmother would take out a glass jar of koko along side miso soup, ochazuke, and many other ono dishes. Pickled in a delicious sweet, stalty, and sour brine. Place cabbage into a large pot and cover with 3 1/2 cups water, or more if needed to just cover cabbage
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Place cabbage into desired bowls or jars Recipe for pickled cabbage that is very crunchy and stays fresh for weeks In a saucepan over medium high heat
Bring water and vinegar to a boil
Stir in sugar and salt until completely dissolved Boil water in a large sauce pot Place cabbage in vinegar mixture Cover and let stand at room temperature 3 or 4 days
Pack into sterilized jars and refrigerate Massage salt into cabbage chunks Rinse and drain if desired (optional) Put cabbage (should be soft from being salted) into bowl, add some (a tablespoon or more) cooked rice to the bowl
We used to use the burnt rice at the bottom of the pot that no one wanted to eat.
Pickled cabbage is a quick and easy cabbage salad to keep in the refrigerator Crunchy cabbage and vegetables are marinated in a zesty vinaigrette to make a great side dish. Boil water in a large pot, allow to cool The vinegar naturally softens the cabbage, eliminating the need for cooking.
