HAWAI'I-STYLE TSUKEMONO

HAWAI'I-STYLE TSUKEMONO image

Number Of Ingredients 6

1 head cabbage, quartered
4 cups water
1/3 cup vinegar
4 tablespoons sugar
3 tablespoons Hawaiian salt
1 small, hot, red chili pepper, peeled and seeded

Steps:

Boil together everything except cabbage. Place cabbage in nonreactive bowl or crock. Pour hot sauce over cabbage. Marinate on counter half a day, then place in refrigerator, covered 2-3 days. Turn daily. Drain well and squeeze dry, then chop fine. Serve with a splash of shoyu or toss with mashed sesame seeds, if desired. You can use this technique with cucumbers or other vegetables. In frugal Japanese households, tsukemono is never wasted. If it goes sour, Kusunoki said, rinse it well, chop it and fry it together with Spam or other meats and serve hot over rice or noodles.