Side Of Crema Pickles Recipe

Prepare vegetables

Remove tough outer leaves from the green cabbage. Cut the head into quarters, remove the core, then thinly slice across the grain into roughly 1/8–1/4-inch ribbons. Place the sliced cabbage in a large mixing bowl. Peel the carrot and use a mandoline or peeler to create thin ribbons or julienne; add to the bowl. Add the thinly sliced red onion.

Lightly season the vegetables with 1 teaspoon kosher salt and gently massage for 1 minute to slightly soften and draw moisture. Let sit while you make the brine (this helps the pickling brine penetrate).

Make the brine

In a small saucepan combine rice vinegar, water, granulated sugar, 1 tablespoon kosher salt, soy sauce, sesame oil, smashed garlic clove, sliced ginger, black peppercorns, and red pepper flakes (if using). Warm over medium heat, stirring until the sugar and salt dissolve and the liquid is fragrant, about 2–3 minutes. Do not boil aggressively; just a gentle simmer is fine. Remove from heat and let cool 5 minutes.

Strain out the garlic, ginger and peppercorns if you want a cleaner liquid, or leave them in for extra flavor. While the brine is still warm, pour it over the prepared cabbage, carrot and red onion so the vegetables are submerged. Use a spatula or tongs to press down and remove trapped air pockets.

Let the mixture cool to room temperature (about 20–30 minutes), then cover and refrigerate at least 1 hour for a quick pickle, ideally 4–6 hours or overnight for best flavor. The vegetables will become crisp-tender and take on the pickling flavors.

Finish with crema and herbs

When ready to serve, drain most of the pickling liquid, reserving a couple tablespoons to loosen the final salad if desired. Transfer the pickled cabbage mixture to a mixing bowl. Stir the crema (or thin sour cream with a little milk to reach a pourable consistency) so it is smooth, then drizzle the 1/2 cup crema over the pickles. Add the chopped cilantro and mint/parsley, toasted sesame seeds, lime juice, and the optional neutral oil. Toss gently to coat evenly. Taste and season with salt and freshly ground black pepper to taste.

Let the dressed salad rest 10 minutes before serving to meld flavors. If you prefer a looser dressing, whisk a tablespoon of the reserved pickling liquid into the crema before tossing.

Serve chilled or at cool room temperature as a side. Garnish with an extra sprinkle of toasted sesame seeds and an herb sprig if desired.