LONG CHINESE CABBAGE PICKLE

Ingredients:
Long Chinese cabbage  - 450 gms
Boiling water
Salt - 2 tsp
Red chillies - 2
Sugar - 5 tbsp
Salt - 1/2 tsp
Water - 120 ml
Vinegar - 2 tbsp
Sesame oil - 1- 1 1/2 tsp

Method:

• Discard the leafy portion of long Chinese cabbage and use only white stalks.
• Shred into thin 5 cm long pieces.
• Scald in boiling water mixed with 2 tsp salt for 5 minutes. Drain dry.
• Seed chillies and cut into long thin strips.
• In a small enamel saucepan, mix sugar, 1/2 tsp salt, water and vinegar and sesame oil.
• Boil for one minute, stirring till sugar dissolves.
• Pickle vegetables in this solution for one day before serving.