Craving a vibrant, crunchy, and intensely flavorful side dish? Look no further than this simple recipe for Vietnamese-style pickled cabbage with garlic and chili. This quick-pickling method delivers a surprisingly complex taste profile – the sweet and sour tang of the cabbage perfectly balanced by the pungent garlic and fiery chili. It's the perfect accompaniment to grilled meats, spring rolls, banh mi, or even enjoyed on its own as a refreshing snack. The bright, acidic flavors are incredibly addictive, and the satisfying crunch adds a delightful textural element to any meal.
This recipe is incredibly easy to follow, even for novice cooks. With just a handful of readily available ingredients and minimal prep time, you'll be enjoying a jar of this delicious pickled cabbage in no time. Ready to dive in and learn how to make this incredibly flavorful side dish? Let's get started with the step-by-step instructions below!
Tools Needed
- Bowl
- Knife
- Sieve
Ingredients
- Pickled Cabbage: 600g (or 500g)
- Sugar: 150g
- Garlic: 10 cloves
- Chili Peppers: 5
Step-by-Step Instructions
Step 1. Prepare the Cabbage and Aromatics
- Rinse the pickled cabbage twice with water, then squeeze out excess water to remove the sour taste. (You can find a link to a pickled cabbage recipe in the video description).
- Chop the garlic and chili peppers.
- Cut the pickled cabbage into small pieces to help it absorb the spices.
Step 2. Combine and Marinate
- In a bowl, combine the chopped pickled cabbage, sugar, minced garlic, and chili peppers.
- Mix well to combine all ingredients. The pickled cabbage already has a salty and sour taste, so you don't need to add additional salt or fish sauce.
- Let the mixture sit for about 2 hours, allowing the cabbage to absorb the flavors.
Step 3. Final Touches
- After 2 hours, stir the mixture again. The sugar should have dissolved completely.
- Strain the garlic and chili mixture through a sieve, then place it on top of the pickled cabbage for a nice presentation.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For a better taste, you can add a little bit more sugar.
- This dish is delicious on its own or as a dip for braised meat or fish, especially during Tet (Vietnamese New Year).
Nutrition
- N/A
FAQs
1. How long does the pickled cabbage last?
In the refrigerator, this pickled cabbage will last for about 2 weeks. Make sure it's stored in an airtight container.
2. Can I adjust the amount of chili?
Absolutely! Adjust the amount of chili flakes to your preferred spice level. Start with less and add more to taste.
This simple recipe for crispy pickled cabbage with garlic and chili is a guaranteed crowd-pleaser, adding a burst of flavor and texture to any meal. Enjoy the satisfying crunch and vibrant taste of this quick and easy side dish, perfect for weeknight dinners or special occasions. So grab your ingredients and start pickling – you won't be disappointed!