super bright, sweet, salty, hint of spice
1 head red cabbage
4 red onions
2 beets (raw, not roasted)
1/4 cup togarashi
1/4 cup garlic cloves (whole)
1/4 cup ginger puree
2 sups sugar
1 cup salt
8 cups rice vinegar
1 cup red wine vinegar
step 1 - Cut the veggies
- slice onion + cabbage
- slice onion + cabbage into quarters
- remove the stem of red cabbage
- use mandolin ( wear the metal gloves )
- peel and slice raw beets
- dont use mandolin, jut cut in half and slice thin
- ( the beets just add color, they will be removed later)
- use garlic whole
- place all sliced veggies in 8 quart clear lexan container
step 2 - make the marinade
- in large sauce pan, combine rice vinegar, red wine vinegar, salt, sugar
bring to boil
- turn heat to low, stir together until sugar + salt are completely dissolved
- turn off heat add 4 quarts of ice to same large sauce pan, and immediately chill the mix, stir in togarashi spices
step 3 - combine
- pour the cooled marinade over onion, cabbage, beet, garlic, ginger
- cover, date, label
- let sit overnight in walk-in
SERVICE
- remove the beets + garlic cloves as the present themselves and discard.
- pickled red onion + cabbage are extremely flavorful
- use sparingly for flavor + color