Craving a vibrant, crunchy addition to your meals? Look no further than quick pickled cabbage! This incredibly simple recipe transforms humble cabbage into a tangy, flavorful side dish or delicious topping in minutes. Forget lengthy fermentation processes; this method delivers perfectly pickled cabbage in just 24 hours, ready to elevate your tacos, burgers, sandwiches, or enjoyed on its own. The vibrant purple hue and satisfying crunch are irresistible, making it a versatile and healthy addition to any kitchen.
This recipe uses readily available ingredients and a quick pickling technique that ensures maximum flavor and texture. The result is a surprisingly addictive condiment that's both refreshing and satisfying. Ready to learn how to create this culinary delight? Let's dive into the step-by-step process!
Tools Needed
- pots
- jars
- knives
Ingredients
- Cabbage
- Water: 3 cups
- Salt
- Sugar: a little bit
- Shallots
- Green onions
Step-by-Step Instructions
Step 1. Prepare the Cabbage and Brine
- Wash and blanch the cabbage in 80-degree water. You can dry it if you have time, but it's not necessary.
- Boil 3 cups of water, let it cool, then add salt and a little sugar. Stir until dissolved.
- Cut shallots into 3 pieces each to release their aroma. Cut green onions into pieces.
- Add the shallots and green onions to the brine.
Step 2. Pack and Submerge
- Place the blanched cabbage into small jars.
- Pour the brine over the cabbage, ensuring it's fully submerged.
Step 3. Refrigerate and Enjoy!
- Refrigerate for at least 24 hours. It will be mildly sour after 24 hours, and more sour after two days.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For crispier cabbage, dry it thoroughly after blanching.
- You can eat the pickled cabbage raw with fish sauce and rice after 24 hours.
- After two days, the pickled cabbage is great for cooking sour soup with ribs or fish.
- The pickled cabbage water can be used to make flavorful sour soup.
- If you pickle the cabbage for a longer time, leave it whole; if you pickle it immediately, cut it into bite-sized pieces.
- The pickled cabbage can be stored in the refrigerator for three to four days.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use other types of cabbage besides green cabbage?
Absolutely! Red cabbage adds a beautiful color and slightly sweeter flavor, while Napa cabbage offers a milder taste. Experiment and find your favorite!
2. How long can I store the quick pickled cabbage?
Stored properly in an airtight container in the refrigerator, your pickled cabbage will last for about 1-2 weeks. It will likely be gone before then!
3. Can I adjust the spice level?
Yes! Start with less red pepper flakes and add more to taste, or omit them entirely for a milder pickle. You can also add other spices to suit your preference.
This quick pickled cabbage recipe is a testament to how simple ingredients can create an explosion of flavor. Enjoy this versatile condiment as a satisfying snack, a vibrant addition to your favorite dishes, or a refreshing side to any meal. Now go forth and pickle!