Remove any outer leaves of cabbage that may be wilted or damaged and save them to use as a cover if you are going to weight your pickles. Rinse the cabbage, pat dry and cut lengthwise into
Rub the cabbage wedges with half the salt. Lay some of the cabbage on the bottom of your pickling tub and sprinkle a bit more salt over it. Break open the hot red pepper and sprinkle some of the seeds over the cabbage. Break the pod into
If using weights, make a cover from wilted leaves to protect the pickles. Lay a flat lid or plate over the cover and add
If using a screw-type device, secure it snugly (some brine may cover the screw from the start) and keep it tight for 5–6 hours. Then loosen the screw by a turn or two and let the pickles mature in their own brine for 12–18 hours. Refrigerate in their brine any pickles that are not to be eaten immediately. They will keep for about a week. Just before serving, rinse the pickled cabbage under cold water and squeeze it dry. Chop coarsely or cut into
© 1986 Elizabeth Andoh. All rights reserved.