Pickled Cabbage with Vinegar

Steps

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1. 1
   Remove the cabbage core and discard any thick parts. Align the remaining core direction, bundle the cabbage together, and slice into approximately 5mm widths. Cut the core section thinly so it becomes tender and delicious.
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2. 2
   Rinse the cabbage with water and pat dry with paper towels.
   ▶ ≈0:28
3. 3
   Place the cabbage in a large resealable bag, add salt, and seal loosely with some air inside. Shake for about 1 minute to distribute the salt evenly.
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4. 4
   Slightly open the bag and gently massage the cabbage until it becomes wilted and reduces to about half its original volume. Ensure thorough massage.
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5. 5
   Heat the vinegar in a microwave at 600W for 1 minute 30 seconds. Add honey and whole grain mustard, then mix well.
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6. 6
   Pour the warm vinegar mixture into the cabbage bag while still hot to help flavors penetrate faster. Mix everything thoroughly to combine.
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7. 7
   Remove all air from the bag and twist the top to seal tightly. Place the bag on a shallow tray and refrigerate for 1 hour to allow flavors to develop.
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