Also known as "suan tsai" or "suan bai tsai".
My wife loves this stuff. She's tried marinated a whole cabbage in vinegar for 5 days but it did not achieve the desired result. I want to try and make it for her.
Has anyone been able to replicate this like at some restaurants? It's nothing like sauerkraut although maybe share a similar concept.
And no I don't want to do it the uber old school way of fermenting (takes too long).
Thanks in advance!