Pickled Napa Cabbage Recipe
Make Pickled Napa Cabbage Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salatim
Method
Salatim
- 1
Prepare the Napa Cabbage
Remove any wilted outer leaves from the Napa cabbage. Cut the cabbage into quarters lengthwise, then slice crosswise into bite-sized pieces.
- 2
Salt the Cabbage
In a large bowl, combine the cut Napa cabbage with salt. Toss the cabbage thoroughly to coat it with salt. Let it sit for about 30 minutes, tossing occasionally. This will help to draw out excess moisture.
- 3
Make the Pickling Brine
In a saucepan, combine water, rice vinegar, sugar, minced garlic (finely chop or crush), and grated ginger (peel and grate). Stir the mixture over medium heat until the sugar dissolves completely. Remove from heat and let it cool to room temperature.
- 4
Combine Cabbage and Brine
After 30 minutes, rinse the salted cabbage under cold water to remove excess salt. Drain well. In a clean jar or container, layer the cabbage, then pour the cooled pickling brine over it. Make sure the cabbage is fully submerged.
- 5
Add Spices
Sprinkle red chili flakes over the cabbage in the jar. Add sesame oil for additional flavor.
- 6
Final Touch
Chop green onions and sprinkle them on top of the pickled cabbage. Seal the jar or container tightly.
- 7
Pickling Process
Let the pickled napa cabbage sit at room temperature for 1-2 hours, then transfer to the refrigerator. Allow it to pickle for at least 24 hours before consuming for the best flavor.
- 8
Serving
Serve the pickled napa cabbage as a side dish or as part of a larger meal. Enjoy!