Chinese pickled red cabbage and ginger

[achookwoman]

Chinese pickled red Cabbage and ginger
The dressing can be made in the TMX,  but the Cabbage is best cut by hand.   Love this dish as it keeps submerged in the dressing ,  in the fridge,   and can be served with hot or cold dishes.   I haven't come across anyone who hasn't liked this.  I have adapted this recipe from Belinda Jeffery's Collected recipes.
Need
750g RED cabbage,  1 small or 1/2 large.
3 teaspoons of salt
2 Tablespoons of fresh ginger, chopped
1  1/2  cups ( 375 mls. ) of rice vinegar
1  1/2 cups, (330g ) caster sugar
1/2 to 1 small red chilli seeded and thinly sliced, or 1/2 teaspoon of chilli flakes.
 Do
Shred cabbage as thinly as possible , by hand.
Toss cabbage with salt and place in a colander over the sink with a plate on top.  Place a couple of tins on top to press the liquid from the cabbage.
Leave to drain for 3 hours , at room temperature.

While the cabbage is draining, Zap the ginger and chill  and sugar in the TMX.  Scrape down and Zap again.
Add vinegar and mix on reverse until sugar is disolved.
Set aside.
Add to drained cabbage and store in plastic container in fridge for at least 8 hours.
Press cabbage under dressing while in fridge.

This has a nice sweet and sour zing.

This recipe is for Michele's DH

Members' comments
McMich - Well DH and I think pickled red cabbage and ginger salad is fantastic.
The combination of the ginger and chilly and the cabbage still had a bit of crunch was so good.
It makes a lot and DH is already planning his Thai fish burgers with this salad.

Bedlam - The ginger gives it a lovely freshness. We had this a few times over Christmas and a few recipe requests after trying.  I love it.

[mcmich]

Chookie, this is right up DH's alley. Tomorrow night with chicken schnitzel.

[achookwoman]

Michele,  ideal combo.  Hope he enjoys it.

[cookie1]

I'll keep my eyes open for a nice red cabbage .

[mcmich]

Chookie, did you have much liquid drain off the cabbage? I rinsed the sliced cabbage and dried very well on paper towel before salting.
I had very little liquid and even squeezing it hardly anything.

[achookwoman]

Michele,  small amount came out of the first lot and none from the second lot.  The second lot was organic and I thought that might be the reason. 

[mcmich]

The cabbage wasn't organic, so just carried on with the recipe.

[mcmich]

Well DH and I think pickled red cabbage and ginger salad is fantastic.
The combination of the ginger and chilly and the cabbage still had a bit of crunch was so good.
It makes a lot and DH is already planning his Thai fish burgers with this salad although  while I'm away.

It will be a very nice alternative to sour kraut at Christmas time. I loved making sour kraut with my Oma and DSIL is Croatian and her sour kraut is a bit different again.

[achookwoman]

Michele, so glad you and DH liked it.   It is a bit of a fiddle,  but makes a lot and will keep.  You have just reminded me that it will go beautifully with the Swedish fish cakes that I make.

[mcmich]

Oh, Swedish fish cakes - do tell.
The only tedious bit is the fine chop - DH has just sharpened the knives.

[achookwoman]

OOPS,  Norwegian Fish cakes.   Pretty sure I have posted the recipe.  Will check.

[judydawn]

Yes you have Chookie, here it is.

[achookwoman]

Judy to the rescue AGAIN.   DH says you should live next door because you are like a fairy Godmother.    Thanks  Judy.
 

[judydawn]

I'd love that Chookie, I could pop in for coffee and goodies quite often and look after your chooks when you went away.

[achookwoman]

I'd love that Chookie, I could pop in for coffee and goodies quite often and look after your chooks when you went away.

yes, Yes and yes.