Pickled Napa Cabbage

Place cabbage in a large bowl and sprinkle on the garlic.

Prepare pickling liquid by dissolving sugar and salt in the water and vinegar. (Warming it in the microwave helps.) Pour liquid over cabbage. Place a plate over the cabbage with a jar of water on it as a weight to keep cabbage below liquid as it foams from the cabbage.

Cover lightly and store at room temperature for 24 hours. Mix lightly with hands once or twice in that 24-hour period. Place in half gallon or large-mouth quart jars, distributing the pepper seeds evenly in several portions throughout the cabbage. Store at room temperature for another 24 hours and then refrigerate.

cook's notes

Add more garlic, if desired and leave some whole, they are delicious. Can add other vegetables for color or flavor such as an onion, quartered and layers separated. Can use more or less pepper flakes, according to your taste. Use this pickling liquid for other vegetables, such as other cabbage-like vegetables, bok choy, onions, scallions, leeks, etc.