And do not put it in the dishwasher, unless you're in the market for a new decanter!”.

Let cool in blender until mixture is room temperature, about 1 hour.. Make the cabbage marinade:.Stir together vinegar, 4 cups water, sugar, and salt in a large bowl until sugar and salt are completely dissolved.

Stir in ginger, garlic, serrano chile, and dill.Let steep, uncovered, in refrigerator until flavors meld, at least 2 hours or up to 24 hours..While marinade steeps, make the steamed cabbage:.

Slice each cabbage into 2 (2-inch-thick) planks.Rub salt evenly over both sides of planks.. Pour water to a depth of 1 inch into a large pot.

Bring water to a boil over high.

Place cabbage planks in a large steamer basket, and place steamer basket over boiling water in pot.There is a whole genre of rice dishes that are all about crispy bottoms.

In Iran you have saffron-tinged tahdig.In China, bo zai fan is cooked in clay pots over high flame to develop a lacquered crust.

Most recipes — emphasis on.here, as the subject of rice is too grand for absolutes — call for whatever long- or medium-grain rice is popular in the region.