Do you ever whip up a delightful stir-fry and feel like something’s missing? I have found that no meal is complete without a crunchy, tangy side, and that’s exactly where my Asian Pickled Cabbage comes into play. With its zesty flavor and satisfying crunch, it perfectly complements grilled chicken, beef, or even tofu.
Whether you’re tossing it on your rice bowl, serving it beside grilled meats, or munching on it straight from the fridge, this dish truly adds a punch to any main course!
Asian pickled cabbage, or “sunomono” as the Japanese might call it, is one of those dishes you won’t forget once you try it. It’s delightfully refreshing and appeals to the taste buds in ways you wouldn’t expect from cabbage. Pickling vegetables has been a practice in many cultures, enhancing their flavor and increasing their shelf life.
My version is simple, healthy, and oh-so-delicious. You’ll find this recipe to be an unexpected star at your next gathering, earning you endless compliments from family and friends.
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What is Asian Pickled Cabbage Recipe?
Asian pickled cabbage is a tangy, crunchy side dish that’s a staple in many Asian cuisines. Its base is made up of shredded or hand-torn cabbage, often mixed with other colorful veggies like carrots. The vegetables soak in a bright vinegar brine, which infuses them with flavor and helps preserve their crispness. This dish is perfect for adding a burst of flavor and color to any meal, making it a go-to option for picnics, barbecues, or simply enjoying at home.
Why This Recipe Works?
The simplicity of the Asian pickled cabbage recipe is part of what makes it shine. Combining fresh ingredients with high-quality vinegar and a touch of sugar creates a balance of flavors that is both satisfying and refreshing. The salt draws out moisture, giving the vegetables a crisp texture that holds up beautifully throughout the pickling process. Plus, this dish is completely customizable—swap in your favorite veggies or adjust the sweetness and tang to suit your preferences. It’s versatile and, best of all, it requires minimal cooking time!
Ingredients You’ll Need To Make This Asian Pickled Cabbage Recipe
Here’s what you’ll need to create this crunchy delight:
– 2 pounds cabbage (900g, hand-torn into large pieces)
– 2 carrots (about 6 ounces/170g, sliced into bite-sized pieces)
– ½ cup granulated sugar
– 1 cup white vinegar (5% acidity)
– 2 cups water
– ¼ cup salt (plus ½ teaspoon, divided)
– 3 cloves garlic (smashed or chopped)
– 2-3 fresh chili peppers (sliced, optional)
– 1 tablespoon grated ginger (for an extra layer of flavor)
– 1 tablespoon sesame seeds (to add a nutty crunch)
This combination not only layers flavors but also ensures that every bite is delightful
Ingredients From : thewoksoflife.com
How to Make Asian Pickled Cabbage Recipe?
Creating Asian pickled cabbage is simple and doesn’t require any complicated techniques. Just follow these steps to transform fresh vegetables into a tangy, crunchy side dish that you’ll want to have on standby.
Step 1: Prepare the Cabbage and Carrots
First, grab that beautiful head of cabbage. Tear it into large pieces about three inches wide; don’t worry if they vary a bit in size. Toss the torn cabbage into a large mixing bowl. Next, peel and slice your carrots into bite-sized pieces before adding them to the bowl. The carrots not only bring sweetness, but their vibrant orange color stands out beautifully against the green cabbage.
Step 2: Salt It Down
Sprinkle the ¼ cup of salt over the veggies. Then, with clean hands, scrunch everything together, ensuring the salt is well-distributed. You’re essentially massaging the vegetables to draw out their moisture, which is key to achieving that crunchy texture. Once they’re thoroughly mixed, top the bowl with a heavy object—maybe a baking dish weighed down with a heavy mortar or pestle. Pop this in the refrigerator to marinate for about an hour; this step acts like a mini spa treatment for your veggies.
Step 3: Prepare the Brine
While those veggies are getting to know the salt, it’s time to make the brine. In a small pot, combine the water and sugar. Heat this mixture over medium heat until it comes to a gentle boil, then turn off the heat. Stir in the vinegar and the ½ teaspoon of salt, mixing until the sugar is dissolved. Now, this is where your kitchen can start smelling really good! Allow the mixture to cool completely before proceeding.
Step 4: Rinse the Veggies
Once the veggies have marinated for an hour, you’ll want to rinse them 2-3 times under cold running water to wash away excess salt. This step ensures the final product isn’t too salty. Drain them well and give them a gentle squeeze with a clean dish towel to remove any extra liquid.
Step 5: Combine Everything
Place your now-crunchy cabbage and carrots into a clean glass or ceramic container. Toss in the chopped garlic, the optional chili peppers for that spicy kick, and the fresh ginger for added flavor. Pour the cooled brine over the vegetables, making sure they are fully submerged. If needed, add more water to cover them completely. Seal the container and pop it in the fridge; let it sit for at least 24 hours before enjoying. If you can resist the temptation, waiting a bit longer will enhance the flavors even more!
Tips
– Quality Ingredients: Use the freshest cabbage and veggies you can find. This makes a huge difference in flavor and crunch.
– Adjust Sweetness and Spice: Taste the brine as you go, and feel free to add more sugar if you like it sweeter or more chili for extra heat.
– Use Clean Utensils: Always use clean utensils to scoop out the pickled cabbage to avoid contamination and preserve its freshness.
– Experiment with Vegetables: Feel free to add other vegetables such as radishes, cucumbers, or daikon for a twist.
– Storage: Store leftovers submerged in the brining liquid to keep them fresh and crunchy.
How to Store The Leftovers?
If you have any leftovers (which I doubt because it’s that good!), keep them in their brining liquid in a tightly sealed container in the refrigerator. They will continue to pickle and develop flavor over the next couple of weeks. If you notice any veggies floating above the liquid, you can simply top it up with a bit more vinegar-water mixture to keep them submerged.
What are Some Recommended Side Dishes for Asian Pickled Cabbage Recipe?
To make your meal truly pop, consider pairing your pickled cabbage with one of these delightful options:
– Grilled Chicken Teriyaki:The sweetness of the teriyaki sauce complements the tangy cabbage delightfully.
– Pork Dumplings:The savory filling inside the dumplings balances the crunchiness of the pickled cabbage.
– Sesame Noodle Salad:A cold noodle salad dressed with sesame oil and soy sauce brings another layer of flavor that works well together.
– Spicy Korean BBQ Tofu:The spicy and smoky flavors of the BBQ will contrast nicely with the bright pickled taste.
– Fried Rice:Mixing in some pickled cabbage into fried rice gives it a fresh and zesty version of this comforting dish.
If the Items Are Not Available in Your Pantry, What Are Some Substitute Options for the Ingredients?
No worries! Here are some alternatives you can use if you’re missing any ingredients:
– Cabbage:Napa cabbage or even kale can work in a pinch, although the texture will differ slightly.
– Carrots:Sweet bell peppers or shredded zucchini can add a pleasant crunch if carrots are unavailable.
– White Vinegar:Apple cider vinegar is a great substitute that will add a different, slightly fruitier flavor.
– Granulated Sugar:Honey or agave syrup can be used as natural sweeteners if you prefer to keep things organic.
– Fresh Chili Peppers:Red chili flakes or Sriracha can provide the heat if you don’t have fresh peppers on hand.
Asian Pickled Cabbage Recipe
Equipment
- Large mixing bowl
- heavy object for pressing
- pot
- clean glass or ceramic container
Ingredients
- Here’s what you’ll need to create this crunchy delight:
- – 2 pounds cabbage 900g, hand-torn into large pieces
- – 2 carrots about 6 ounces/170g, sliced into bite-sized pieces
- – ½ cup granulated sugar
- – 1 cup white vinegar 5% acidity
- – 2 cups water
- – ¼ cup salt plus ½ teaspoon, divided
- – 3 cloves garlic smashed or chopped
- – 2-3 fresh chili peppers sliced, optional
- – 1 tablespoon grated ginger for an extra layer of flavor
- – 1 tablespoon sesame seeds to add a nutty crunch
- This combination not only layers flavors but also ensures that every bite is delightful
Instructions
Step 1: Prepare the Cabbage and Carrots
- First, grab that beautiful head of cabbage. Tear it into large pieces about three inches wide; don’t worry if they vary a bit in size. Toss the torn cabbage into a large mixing bowl. Next, peel and slice your carrots into bite-sized pieces before adding them to the bowl. The carrots not only bring sweetness, but their vibrant orange color stands out beautifully against the green cabbage.
Step 2: Salt It Down
- Sprinkle the ¼ cup of salt over the veggies. Then, with clean hands, scrunch everything together, ensuring the salt is well-distributed. You’re essentially massaging the vegetables to draw out their moisture, which is key to achieving that crunchy texture. Once they’re thoroughly mixed, top the bowl with a heavy object—maybe a baking dish weighed down with a heavy mortar or pestle. Pop this in the refrigerator to marinate for about an hour; this step acts like a mini spa treatment for your veggies.
Step 3: Prepare the Brine
- While those veggies are getting to know the salt, it’s time to make the brine. In a small pot, combine the water and sugar. Heat this mixture over medium heat until it comes to a gentle boil, then turn off the heat. Stir in the vinegar and the ½ teaspoon of salt, mixing until the sugar is dissolved. Now, this is where your kitchen can start smelling really good! Allow the mixture to cool completely before proceeding.
Step 4: Rinse the Veggies
- Once the veggies have marinated for an hour, you’ll want to rinse them 2-3 times under cold running water to wash away excess salt. This step ensures the final product isn’t too salty. Drain them well and give them a gentle squeeze with a clean dish towel to remove any extra liquid.
Step 5: Combine Everything
- Place your now-crunchy cabbage and carrots into a clean glass or ceramic container. Toss in the chopped garlic, the optional chili peppers for that spicy kick, and the fresh ginger for added flavor. Pour the cooled brine over the vegetables, making sure they are fully submerged. If needed, add more water to cover them completely. Seal the container and pop it in the fridge; let it sit for at least 24 hours before enjoying. If you can resist the temptation, waiting a bit longer will enhance the flavors even more!
Notes
Nutrition
FAQs
1. How long can I store the pickled cabbage?
You can store the pickled cabbage in the refrigerator for up to 2-3 weeks. Just make sure it’s fully submerged in the brine to keep it fresh!
2. Can I freeze the pickled cabbage?
Freezing is not recommended as it may result in a mushy texture when thawed. It’s best enjoyed fresh or within the suggested storage time in the fridge.
3. How spicy will the dish be if I include chili peppers?
The spice level will depend on how many peppers you use and their variety. For a milder taste, opt for fewer peppers or remove the seeds.
4. Can I use a different kind of vinegar?
Absolutely! Experimenting with different vinegars, such as rice vinegar or malt vinegar, can impart unique flavors to the pickles.
5. Is this recipe suitable for weight loss?
Yes, it’s low in calories and high in fiber, making it great for weight loss while satisfying your cravings for something crunchy and flavorful.
Conclusion
In summary, Asian pickled cabbage is a must-try if you’re looking for a punchy and refreshing side dish that pairs beautifully with a variety of entrees. Its bright flavors and crunchy texture will elevate any meal, making it a staple not just on your dinner table but also for picnics and potlucks.
With just a handful of ingredients and a bit of time, you can whip up this crowd-pleasing dish that your taste buds will thank you for. Give it a try, and I promise you’ll be coming back for more!
