The Happy Home Cook: Atsarang Repolyo (Pickled Cabbage)
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Atsarang Repolyo (Pickled Cabbage) (Photo courtesy of Nina Ines Garma)
Mabuhay!
When I come home from college, what I always long for is to have a breakfast of longsilog (sausage, fried rice, and fried eggs) with my family. I find atsara (pickles) to be the perfect sweet-and-sour compliment to the rich longganisa (sausage), bangus (milkfish), and garlic fried rice. It is also very convenient as it can be made just from the scraps of leftover vegetables you may all find in your home.
Ingredients
¼ cup green papaya (substitute: green cabbage)
1 tablespoon salt (preferably kosher salt)
1 carrot
½ yellow or red bell pepper
1 small white onion
4 cloves of fresh garlic
¼ cup pineapple
2 tablespoons raisins
1 cup brine
How to make brine:
2 inches knob of ginger
1 cup rice-wine vinegar (substitute: any light-colored vinegar)
½ cup sugar
1 tablespoon salt
Julienne the ginger. Simmer all ingredients on medium low heat for 5 minutes. Cool and set aside.
Procedure:
Julienne green papaya or cabbage and mix it with the salt. Leave in a bowl overnight and rinse the next morning, drain well. Julienne carrot, bell pepper, and white onion. Thinly slice garlic and pineapple. Mix in papaya or cabbage with garlic, onion, bell pepper, pineapple, and raisins. Cover with brine in a lidded container and sit for at least 2 hours, but overnight in the fridge is best.
Serves 1-2 persons
*Video follows
Read more about Nina Ines Garma in “What’s My Future in the Culinary World?”
Nina Inez Garma
Nina Ines Garma is studying food business management at The Culinary Institute of America in Hyde Park, New York. A native Californian, she is a proud ate to twins, Camilo and Regan. She enjoys running her humorous Hello Kitty Facebook group: Sanrio Hell.
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