500 grams (1.1 lb) outer leaves of tender Chinese cabbage
2 dried red chilies
10 gram (1/3 oz) ginger shredded
10 grams (1 2/3 tsp) salt
60 grams (4 2/3 tbsp) sugar
25 grams (1 2/3 tbsp) vinegar
20 grams (1 1/2 tbsp) oil
1,000 grams (2 cups) water
1. Wash the cabbage clean and cut it along the grain into shreds 5 cm (2 inches) long and 0.5 cm (0.2 inch) wide. Put in a basin. Add 10 g (1 2/3 tsp) of salt and put on the cover to let cabbage marinate for 4 hours. Take out, remove the liquid and put the cabbage back in the basin. Cut the red chilies into thin shreds.
2. Heat the oil to 180-220:C (356-390:F) and stir-fry the red chilies. Add water, sugar and ginger. Stir well, and when it starts to boil, add the vinegar and turn off the fire. Pour this sauce into the basin with cabbage. Put on the cover and marinate another 4 hours before serving.
Features: Brightly colored, crispy and refreshing to the bite.
Taste: Sweet, sour and spicy.