Aired May 11, 2010
1 small red onion, quartered lengthwise then very thinly sliced
2 large cloves garlic, very thinly sliced
A couple of generous forkfuls 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
Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.
Heat vinegar with hot sauce, water and sugar to dissolve the sugar. Pour over cabbage, cover and shake. Refrigerate a couple of hours, shaking the container occasionally.