Shredded cabbage pickles (Yangbaechu-pickle: 양배추피클)

Hi everybody! In my recent video, probably you saw, when I went to Mexico, I made a lunchbox, and the main side dish was Spanish mackerel. Kind of brownish, and then I added this, and plus spinach. So three colors, really different colors. It's kind of standing out. Stunning color. You make a Korean food party, and put some side dishes on the table, and it already looks good. But sometimes, like galbijjim, japchae, the color is a little bit brownish on the table. So you like to make it kind of one dish, and then make everything stand out. That's all I'm talking about today. Yangbaechu, pickle. Today we make this recipe with cabbage. You guys also can make with radish. This one is I made just yesterday, and this one is one week ago I made. Red color coming from beet. Soft and crunchy. First thing I have to do is, I'm gonna make this brine. Let's make brine. I cut off my cheesecloth here. Like this. Ginger and beet. This beet is maybe three ounce, but I don't need to use all, just around two ounce. Okay, I'm using this amount. Get this. Around a quarter cup. And ginger. And make a knot. Half a cup water. Two teaspoons salt. This is apple cider vinegar. Two tablespoons plus one teaspoon. Just squeeze out, you see? Couple of times I did it, but look at that. Color changing. So all this dark and strong color went into the brine. So when you taste this, very sour and salty. Oh, I want some sweet sour pickle. Then add sugar. One or two tablespoons sugar. Now cabbage. We gotta do cabbage. So let's shred this. Some leftover, some leaves. Key point is, we gotta shred very nicely. See? Exactly I'm going to make eight ounce. Leftover cabbage. All this nutritious. Same, same cabbage. Don't throw away. And what I'm doing is, cut and wash. And then steam. After that, mixing with some Korean soup soy sauce. Soup soy sauce and garlic and lots of sesame oil and chopped green onion mixing. And really nice. Just a simple way. Okay, and then now we have to wash this. This guy, this guy mixing together, that's pickle. Easy, eh? So I'm going to take it out this. Use my hand, squeeze. Even I can smell ginger. And put the cabbage here. So nice, beautiful. If we use radish, radish or daikon, cut into matchsticks and use the same method. I showed you how to make yangbaechu pickle. Enjoy my recipe. See you next time! Bye!