Dong Du cabbage, a vibrant and slightly sweet variety, lends itself beautifully to pickling, resulting in a delightful and refreshing side dish or flavorful addition to various cuisines. Its firm texture holds up remarkably well during the pickling process, creating a satisfying crunch that contrasts beautifully with the tangy, slightly spicy brine. This unique cabbage offers a subtly different flavor profile compared to its more common counterparts, promising a culinary adventure for both seasoned picklers and enthusiastic beginners. The sweet and sour notes of this recipe are perfectly balanced, creating a versatile pickle that can be enjoyed on its own or as an accompaniment to many dishes.
Beyond its delicious taste, this recipe is remarkably simple and requires minimal ingredients, making it perfect for busy weeknights or novice cooks. The process of transforming fresh Dong Du cabbage into a crisp, flavorful pickle is easier than you might think, requiring only a few simple steps and a little patience. Ready to dive into the simple steps to create your own batch of this delicious pickled cabbage? Let's get started!
Tools Needed
- Knife
- Bowls
- Jars
Ingredients
- Dong Du Cabbage
- Salt: 2 tablespoons
- Sugar: 1 tablespoon
- Water: More than 1 liter
- Onion: 1 (or chopped green onions)
Step-by-Step Instructions
Step 1. Prepare and Brine the Cabbage
- Cut the Dong Du cabbage and wash it thoroughly several times. Let it drain.
- Mix 2 tablespoons of salt, 1 tablespoon of sugar, and more than 1 liter of water. The brine should be salty like soup water.
- Cut an onion (or use chopped green onions) and add it to the brine for extra fragrance.
- Mix the onion with the drained cabbage.
- Pour warm water (around 40 degrees Celsius) over the cabbage and onion mixture. Press down and leave for about half a day.
Step 2. First Brine Soak
- Pour warm water (around 40 degrees Celsius) over the cabbage and onion mixture. Press down and leave for about half a day.
Step 3. Second Brine Soak & Transfer
- Transfer the cabbage to new jars. Change the brine with fresh, salty water.
- Repeat step 5, letting the cabbage sit for another half-day in the new brine.
Step 4. Final Storage
- Store in a cool, airy place for 2.5-3 days.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For a faster pickling process, ensure all ingredients are properly washed and drained.
- Using smaller jars for pickling helps prevent spoilage.
- Store extra pickled cabbage in the refrigerator.
- Add a little MSG and mix before serving for extra flavor. Add Thai chili for spiciness, if desired.
Nutrition
- N/A
FAQs
1. How long will my pickled Dong Du cabbage last?
Stored properly in the refrigerator, your pickled Dong Du cabbage should last for 2-3 weeks. Make sure it's fully submerged in the brine.
2. Can I use a different type of cabbage?
While Dong Du cabbage is ideal for its texture and flavor, you can experiment with other firm cabbages. Napa cabbage or even green cabbage could work, but the flavor might be slightly different.
Enjoy your perfectly crisp and tangy pickled Dong Du cabbage! This versatile pickle is a delicious addition to any meal, from sandwiches and salads to rice bowls and tacos. Now go forth and pickle!