Thai pickled cabbage from Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond by Karen Solomon

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Notes about this recipe

  • ccav on July 23, 2015

    Good flavors. After salting and rinsing then squeezing out the cabbage, vegetable volume is much smaller than expected. Might be good to double recipe so there are leftovers to last for awhile.

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