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My review
Quick-Pickled Red Cabbage (Atchara)
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Yana Gilbuena
"Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start. Store in the refrigerate for up to 3 days."
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Ingredients
45 m servings 26Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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- Cook's Notes:
- Substitute spiced cane vinegar for the coconut vinegar if needed. In a pinch, you can use white or rice vinegar.
- Also called bird chiles, Thai chiles are small and slender and may be green or red. For less spice, leave whole; for more spice, chop.