Bap Cai Muoi Xoi (Preserved Cabbage)

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

4

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`INGREDIENTS:`
1 medium cabbage, diced	1 tablespoon salt	1 tablespoon crushed ginger root
2 cups vinegar	2 tablespoons sugar	2 tablespoons finely chopped rau ram (polygonum leaves)

`1`	Sprinkle the cabbage with salt and ginger, and allow to stand for 30 minutes. With a dry towel, press the excess moisture from the cabbage (a salad spinner works well here).
`2`	Place cabbage in a jar. Mix vinegar, sugar and rau ram, and pour over the cabbage until completely covered. After 1 day, as the cabbage begins to ferment, bubbles will appear. When the liquid in the jar is clear and the bubbles are gone (roughly 3 days later), it is ready to eat.