Pickled cabbage, a culinary treasure spanning cultures and centuries, offers a delightful crunch and tangy zest that elevates any meal. From simple side dishes to vibrant additions to sandwiches and salads, its versatility is undeniable. This fermented delight isn't just delicious; it's also packed with probiotics, boosting gut health and contributing to overall well-being. The process, while traditionally time-consuming, can be adapted for modern kitchens, allowing you to enjoy this flavorful condiment without lengthy sun-drying periods. Forget the lengthy fermentation processes of the past, this recipe prioritizes speed and flavor.
This recipe delivers crispy, golden pickled cabbage in a fraction of the usual time, achieving that perfect balance of sweet and sour without compromising on texture. We'll guide you through each step, ensuring you achieve perfectly pickled cabbage, ready to enjoy in just a short time. Ready to transform ordinary cabbage into an extraordinary condiment? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Pot
- Basin
- Cold water
- Jar
- Basket
Ingredients
- Cabbage: 3 kg
- Water: 4 liters
- Rice water
- Brown sugar or white sugar: 300 g
- Salt: 130 g
Step-by-Step Instructions
Step 1. Prepare and Blanch Cabbage
- Blanch the cabbage in almost boiling water. Do not boil, just heat until slightly softened. This helps the cabbage become crispier without sun drying. Immediately remove the cabbage after blanching.
- Rinse the blanched cabbage under cold water (add ice if available) to cool it down.
- Drain the cabbage thoroughly in a basket.
Step 2. Make the Pickling Liquid
- Prepare the rice water. In a pot, combine the rice water, sugar, and salt. Bring to a boil, then reduce heat to medium and simmer for 3 minutes, skimming off any foam.
- Allow the pickling liquid to cool completely.
Step 3. Pickle the Cabbage
- Place the drained cabbage in a large jar or container. Pour the cooled pickling liquid over the cabbage, ensuring it's fully submerged. Press down on any cabbage that floats to the top.
- Soak the cabbage for 4-7 days, depending on your preferred level of sourness. A longer soak time will result in a more sour cabbage.
Step 4. Store the Pickled Cabbage
- Once the desired sourness is reached, remove the cabbage and drain it in a basket.
- Store the pickled cabbage in an airtight container in the refrigerator. The refrigeration will help maintain its crispness.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Choose firm, heavy cabbages for the best results.
- Adjust the amount of salt to your liking.
- Brown sugar adds a nice yellow color, but white sugar can also be used.
- Removing foam from the pickling liquid prevents cloudiness.
- Ensure the pickling liquid is completely cool before adding the cabbage.
Nutrition
- N/A
FAQs
1. How long does it take to make this pickled cabbage?
This recipe significantly reduces traditional pickling times. You'll have delicious, crunchy pickled cabbage ready within a few days, depending on your preferred level of sourness.
2. Can I use different types of cabbage?
While Napa cabbage works best for this recipe's desired texture, you can experiment with other firm cabbages like green cabbage or red cabbage. The pickling time might need slight adjustment depending on the cabbage type.
Enjoy your freshly made, crispy golden pickled cabbage! Its vibrant flavor and satisfying crunch will add a delightful zing to countless dishes. From now on, you can enjoy this healthy and delicious side dish anytime, quickly and easily.