In a large mixing bowl, hand-rip the cabbage into large pieces (about 3” x 3” pieces)––they will shrink after pickling. Add in the cut carrots and ¼ cup salt.

Top the vegetables with a heavy object, and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don’t marinate for too long or the cabbage will be too salty.

Next, add the water and sugar,optional bay leaves and Sichuan peppercorns in a small pot. Bring to boil, and turn off the heat. Stir in the white vinegar and ½ teaspoon salt. Let the liquid cool completely. It’s a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly.

Once the cabbage and carrots are marinated, you’ll see liquid pooling at the bottom of the bowl.

Wash the veggies 2 to 3 times to get rid of the salt.

Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.

Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers.

Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, keep Asian Pickled Cabbage stored in the pickling liquid and use clean utensil each time.​