Ingredients
1/2 head Napa cabbage, shredded
1 small red onion, quartered lengthwise, then very thinly sliced
2 large cloves garlic, very thinly sliced
A couple of generous forkfuls of sliced pickled ginger, thinly sliced
1 red chili pepper, very thinly sliced
3/4 cup rice wine vinegar
2 tablespoons Sriracha hot sauce
1/2 cup water
1/4 cup sugar
Directions
Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid. Heat the vinegar with the hot sauce, water and sugar to dissolve the sugar. Pour over the cabbage, then cover and shake. Refrigerate for a couple of hours, shaking the container occasionally.
