Chili Pickled Cabbage
Submitted by txsn1880
Quick Korean-style pickled napa cabbage with chili powder, fresh ginger, garlic, soy sauce, and white vinegar. No cooking needed. Salt, mix, jar, and wait 24 hours for a tangy, crunchy side dish.
YIELD
1 servingsPREP
35 minCOOK
20 minREADY
3 hrsThink of this as kimchi’s easygoing cousin.
Napa cabbage gets salted and left to wilt for a few hours, then mashed by hand until soft and pliable. Scallions, crushed garlic, fresh ginger, chili powder, soy sauce, vinegar, and a touch of sugar get mixed right in. Everything goes into a jar, seals up, and sits for at least 24 hours while the flavors develop.
A drizzle of sesame oil right before serving adds a nutty finish. It keeps for up to a week in the fridge and gets better with each day.
Kitchen Tips
- Use your hands to mash the salted cabbage until it’s truly wilted and has released plenty of liquid. This is what makes the texture right.
- Glass jars work best for pickling. Metal can react with the vinegar and leave an off taste.
- Let it sit a full 24 hours before tasting. Patience pays off here.
- Serve it alongside rice bowls, grilled meats, noodle soups, or straight out of the jar as a snack.
Ingredients
Directions
Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt.
Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using.
It will keep for up to a week in the refrigerator.
Sprinkle with a few drops of sesame oil before using.
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