Pickled Chinese Cabbage

A friend of mine tried my recipe for Chinese pickles and then use the same pickling solution for cabbage with great results, so this is where this pickled cabbage recipe came from. It reminded me of the pickled cabbage side dish that is frequently served with Taiwanese beef noodles. The cabbage need not be cooked, and instead just soaked in the vinegar.

See Also:

• Pickled Green Chilli Recipe
• Achar (Nyonya Pickles) Recipe
• Easy Cabbage Recipes
• Taiwanese Recipes

There is no raw aftertaste of cabbage after pickling. The result is crunchy, addictively sour and very tasty cabbage. I love it with instant noodles and also rice. It works well both as an appetizer, side dish and even in sandwiches (think Bánh mì). They are also incredibly easy to make and took me only about 15 minutes to prepare (minus waiting time).

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Chinese Pickled Cabbage Recipe

This Chinese-style pickled cabbage is the perfect appetizer dish to complement any meal. You can eat it an hour after soaking but for best results, allow to soak overnight before consumption. Keeps refrigerated for about a week (though it will probably not last that long).

Serves: one x 500ml jar of pickles

Prep Time: 10 mins

Cook Time: 5 mins

Ingredients:

• half head (about 300 grams) round cabbage
  
• 2 chilli padi sliced thinly; to taste
• 1/3 carrot thinly shredded
• 1 tbsp salt

(A) Vinegar Solution

• 1 cup rice vinegar
• 3/4 cup white sugar
• 1/4 cup water
• /4 tsp salt to taste

You also need:

•    one x 500 ml glass jar

Directions:

1. Cut cabbage to large, bite-sized chunks. Place cut cabbage and carrot in a large salad bowl and toss with 1 tbsp salt. Let it sit for at least 30 minutes for the cabbage to ‘sweat’.
2. Rinse to get rid of the salt completely, drain and wring the vegetables dry before packing them firmly into a glass jar.
3. In a saucepan, bring (A) to a simmer, until the sugar dissolves. Adjust to taste accordingly to your preference.
4. When the vinegar solution has cooled, pour it to fill the glass jar. Store covered and refrigerated.

Noob Cook Tips

1. The vinegar mixture can be re-used for a second batch of picked cabbage, if desired. Repeat step 1 and add prepared cabbage to the bottle of vinegar mixture.
2. For best results, use authentic rice vinegar rather than the artificial/imitation vinegar.

Ingredients Used: cabbage • carrot • chilli padi • salt • sugar • vinegar