This quick and easy pickle was a recommended side dish to accompany Ginger-Braised Chicken, and is adapted from Nini Nguyen’s cookbook Dac Biet.  It makes about 1.5 quarts and is ready to eat in about a day.

4 Thai bullet chilies (or 1 Red Fresno) thinly sliced

½ cup sugar

2 Tbs. Diamond Crystal Kosher Salt

1 head green cabbage, cored and cut into 1-inch pieces

1 cup white vinegar

Using a mortar and pestle, crush the chilies with the sugar and salt until the mixture turns pink and the chili pieces are small.

In a large non-reactive bowl, toss together the chili/sugar/salt mixture and the cabbage.  Add the vinegar and toss again until all the cabbage pieces are coated.  Cover the bowl and leave it on the counter overnight.  Periodically stir the bowl.

The next day, put the cabbage into 2 quart Mason jars, cover, and store in the refrigerator.  Press the cabbage down to submerge it in the liquid.  Will last up to a month refrigerated.