Sin Choy (Pickled Cabbage)
- 2 quarts water
- 1/3 cup white vinegar
- 3 tablespoons granulated sugar
- 2 large mustard cabbages, blanched and cooled
- 1/3 cup Hawaiian salt
Sin Choy (Pickled Cabbage)
Featured in the Honolulu Star-Advertiser on January 2, 2013.
Ingredients:
Directions:
- Boil water in a large sauce pot; allow cooling.
- Add vinegar and sugar.
- Place cabbage in vinegar mixture; sprinkle with salt.
- Cover and let stand at room temperature 3 or 4 days.
- Pack into sterilized jars and refrigerate.
Makes 2 quarts.
