Marikos Hog Island Pickled Cabbage

Ingredients

For the hot sauce:

1/2# red Fresno chilis

1/4 cup peeled garlic cloves

1.5 cups distilled white vinegar

1 cup water

2 tablespoons kosher salt

2 tablespoons sugar

Method:

Cut the stems off the chilis and put into a food processor along with the garlic and a few tablespoons of the vinegar to help things purée. Purée until almost smooth but still having some bits of skin and seeds visible. Put into a glass jar with the rest of the ingredients, stir well and place lid loosely on jar. Leave at room temperature for a day and then transfer to fridge and let age for about a week. Taste for salt and sugar before using and adjust accordingly.

For the pickles:

3# Savoy cabbage

3# daikon

2 tablespoons green garlic, sliced

3 1/4 cup water

3 1/4 cup distilled white vinegar

1 1/2 cups home made hot sauce

3 tablespoons sugar

3 tablespoons kosher salt

Cut cabbage into 2”x1.5” rectangles. Peel daikon and cut into 1/4” thick slices. Mix together in a bowl with the green garlic (regular garlic will suffice) and sprinkle with the salt and sugar, massage into veggies gently and let sit at room temperature for a couple hours to draw out moisture (keep the liquid that gets drawn out it will become apart of the brine). Place veggies into a glass or metal vessel with a lid and large enough to fit all ingredients and cover with vinegar, water and hot sauce. Stir well, taste for salt and sugar and adjust if necessary. Weigh down veggies so they are submerged and leave at room temp overnight, then put it into the refrigerate the next day (with the weight still on) and let age for about a week.

To finish:

Pull pickles out of brine (you can use this brine as the vinegar in a salad dressing or in any way you would normally use acid in a dish), let drain slightly and garnish with sliced green onion, toasted sesame seeds and Urfa chili.