Pickled Cabbage - cooking recipe

Ingredients

1 Chinese cabbage, about 2 lb
3 garlic cloves, finely chopped
2 large red chilies, finely chopped
1 tablespoon sugar
2 tablespoons salt

Preparation

Cut the first 2 inches off the top of the cabbage and use for something else.
Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well.
Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator).
This is a Thai dish to be used a a side dish with curries.