Try this gently pickled cabbage with Congee.
1 3-4 lb. napa cabbage
2 tbsp. kosher salt
4 tbsp. sugar
8-12 dried red chiles
1/2-1 tsp. Red Chile Oil
1 cup white vinegar
1. Peel away green leaves from napa cabbage until you reach pale yellow-tipped inside leaves. (Discard green leaves or save for another use.) Quarter cabbage lengthwise, core, then slice lengthwise into 1 1/2''-wide strips.
2. Transfer to a bowl, sprinkle with kosher salt, cover, and set aside to release water and until leaves are pliable and translucent, 3-4 hours.
3. Drain, then squeeze to release more water. Arrange half the cabbage in a bowl and sprinkle with 2 tbsp. sugar and 4-6 dried red chiles. Repeat with remaining cabbage, 2 tbsp. sugar, and 4-6 dried red chiles. Add red chile oil and white vinegar. Cover, and refrigerate for 24 hours. Serve cold.