Pickled Cabbage and Carrots

Youtube video: https://www.youtube.com/watch?v=Eke87NVsKi0&ab_channel=%EB%AC%B4%EB%8B%88%ED%82%A4%EC%B9%9CMoonyKitchen

Ingredients:

•  ½ head cabbage

• 1 large or 2 small carrots

• salt

Dressing:

• Sugar or honey

• Rice vinegar

• Kelp

1. Wash, dry and shred cabbage leaves.  Julienne the carrot(s).

2. Combine cabbage and carrots and add ½ Tbsp sale.  Let the cabbage and carrots rest a while.

3. In a saucepan, heat 1 ¾ cup water and ½ Tbsp salt. Add ¾ cup rice vinegar.  Boil for a while so the acetic acid in the vinegar evaporates slightly to soften the taste.

4. Add 6 tsp sugar, more or less to taste.  Add one piece of kelp (optional).  Turn off heat the let it cool.

5. Put the cabbage and carrots in 2 jars.  If you sterilize the jars in boiling water the mixture will last longer.  Tamp down the cabbage and carrots.  Add the dressing.  Save any remaining dressing for salad dressing or sushi.

Can be stored in the refrigerator for up to 2 months.