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
- 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.
- 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.
- 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.