Korean Shredded Cabbage Pickles (Yangbaechu Pickle)

Steps

1. 1
   Shred the cabbage into fine strips; use about 8 oz for the pickle and set the rest aside.
2. 2
   Slice the ginger and prepare the pine nuts, then combine them with the shredded cabbage in a bowl.
3. 3
   Mix water, salt, apple vinegar (or apple juice), and sugar together to make the pickling liquid.
4. 4
   Pour the pickling liquid over the cabbage and let it sit until the color deepens and the flavor turns tangy and salty.
5. 5
   Taste and add a bit more sugar if needed to reach your preferred sweet-and-sour balance.
6. 6
   Chop and rinse the remaining cabbage, then steam it until tender.
7. 7
   Toss the steamed cabbage with Korean soy sauce, minced garlic, sesame oil, and chopped green onion to make a simple side dish.
8. 8
   Remove the pickled cabbage and plate it to serve; if using daikon or radish, cut into matchsticks and follow the same method.