Thai style pickled cabbage
1 head of young cabbage
100 g brown sugar
150 ml apple cider vinegar
4 cm fresh ginger root
4 cloves of garlic
12–16 Kaffir lime leaves
100 ml of vegetable oil
2 tbsp. l tom yum pasta
1 tbsp. l coarse non-iodized saltSTEP-BY-STEP COOKING RECIPE
Cut the cabbage into 4 x 2 cm strips, removing the stalk as desired. Pour boiling water in 20 seconds. Throw in a colander and dry. Put in a heatproof container.
Mix vinegar with sugar and salt until dissolved. Peel and chop the ginger and garlic. Add ginger and garlic to the cabbage, mix thoroughly with your hands.
Fry the tom yam pasta with vegetable oil in a saucepan, 2 min. Pour the cabbage with hot oil, mix.
Add vinegar, sugar and salt to the cabbage. Tear out the central vein from the lime leaves, add the halves of the leaves to the cabbage. Mix thoroughly with your hands.
Tighten the bowl with foil and leave at room temperature for 4 hours. Then transfer to refrigerator for 4 hours.