Citrusy Red Cabbage Pickle for Bánh Mì
  • 3.5cups red cabbagepacked, shredded
  • 1.25teaspoons saltfine sea salt preferred
  • 0.25cup brown sugarfirmly packed, light or dark brown
  • 0.67cup water
  • 0.75cup vinegardistilled white
  • 2strips lemonor lime peel, each about the width and length of your smallest finger
  1. Put the cabbage into a 4-cup (1 liter) jar, packing it in as needed. In a saucepan, bring the salt, sugar, water, and vinegar to a boil, stirring to dissolve the solids. Remove from the heat, wait for the bubbling to subside, then pour into the jar. Tuck in the citrus peel. As the cabbage softens, use a spoon to push it down to immerse it all in brine.
  2. Leave at room temperature, uncovered, to wilt the cabbage and cool. It’s ready to use once cooled, but will develop more of a citrus edge if capped and refrigerated overnight. Store in the fridge for up to 2 months.