Taiwanese Kimchi

This pickle is not fermented like kimchi, but no less delicious and easy to make.

1. Take a small cabbage. Rinse and cut about 1/3″ of the cabbage. Then cut to 1″ squares.

2. Add some carrot slices (sliced red hot chili peppers, sliced ginger optional), one and half table spoon sea salt. Toss. Set aside for 30 minutes.

3. Rinse to remove extra salt.

4. 1 cup apple cider vinegar, 1/2 cup sugar in wide mouth Mason jar.

5. Put rinsed vegetables in the jar. Add several Szechuan peppers.

6. Shake well. The liquid should cover the vegetables.

7. Keep the jar in fridge overnight (8-12 hours) and enjoy!