Pickled cabbage

8 years ago

last modified: 8 years ago

I had 1/3 head of Napa cabbage left over before I went to Fiji, and so I decided to try pickling it before I left. I used a similar recipe to refrigerator pickles that I use for cucumbers, but I left out the spices. Here's the recipe I used:

For the brine:
1 cup water
5 - 6 cloves garlic, peeled
1 cup white vinegar
1-1/2 Tbsp kosher salt

For the vegetables:
1/3 head Napa cabbage (cut lengthwise)
1/2 onion sliced horizontally into strips
1-2 Habanero chilies (to taste – can use Cayenne instead for less heat)

In a medium saucepan, bring 1 cup water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.

Have one clear 1-quart jar. Using tongs, remove the garlic from the brine and place in the jar. Then pack the jar full of cabbage, onions, and chiles. You want them to be tightly stuffed.

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. I vacuum seal them with the jar attachment of a FoodSaver. The pickles will keep for about 3 months, but can be eaten after a few days.

This recipe is very similar to the recipe Sleevendog posted, but I have been making it for many years - just not with cabbage. I think you could use Korean chili flakes instead of Habanero chilies, and it would taste similar to kimchi. The cabbage that I pickled tasted very similar to Tsukemono cabbage that I have bought in Japanese markets. I've been trying to make tsukemono for several years now, mostly using a pickle press and no vinegar, but this recipe comes the closest to what I have bought in the markets.

Featured Answer

sleevendog (5a NY 6aNYC NL CA)

8 years ago

Never squid or oysters or any raw seafood...just a bit of fish sauce and the rice flour slury with the recipe she is fine with as an alternative. No go raw squid for me. : )

Very good teacher about those of us not willing to use such thing. AND I cut that recipe way down to a manageable glass rectangle pyrex I have to fit it easily in my fridge. Probably a 3 quart. (wide and shallow).

She does understand modern taste and traditions not familiar to western palates....

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Comments (7)

sleevendog (5a NY 6aNYC NL CA)
8 years ago
How does it taste?

Fresh quick pickles are only great for me maybe 2-3 days....mostly make them 'day of' for that night and use day two for salads. Up to a week to add to slaws...with fresh cabbage massaged. And maybe sandwiches. I have naturally fermented kraut and kimchi for the good gut fermentations and kombucha. Quick pickles I like for the freshness and high heat can destroy any good fermentation so I add AC vinegar, with the 'mother', when I top the jars for the fridge. Small batch only...a pint at a time.

Fresh pickle salad...
sleevendog (5a NY 6aNYC NL CA)
8 years ago
Weird that this did not load the other day....and now it is here.
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Sami And Sons Remodeling
8 years ago
I've been making this basic kimchi recipe with my cabbages. =
PRO
Lars/J. Robert Scott
8 years ago
last modified: 8 years ago
I've been wanting to make kimchi for some time but thought I would need a huge ceramic jar and would need to wait weeks for it to ferment. That recipe looks much easier, and I would like to try it, but I really did not like the taste of the daikon radish when I added it to pickles. I guess I could just leave that out. Fortunately, there are a lot of Korean market not too far away. It's been a while since I've been to Koreatown, however. I do have the Korean chili already. It comes in such huge bags that it takes me a while to use it up. I also have Korean chili paste in a jar.

The cabbage that I pickled tasted very much like the pickled cabbage that I buy at Japanese markets. Next time I might add a bit of ginger and/or fish sauce, but I'm not sure about the fish sauce. It tasted fine without the ginger, and so I don't think it needs it. Anyway, I can add pickled ginger any time I want. I might add julenned carrots next time instead. The Habanero chilies gave it some good heat. I only have tiny ones on my plants right now and need to start some new plants. I always forget to start my seeds! It's not too late now, however.

Sleevendog, I did not see your first post either until this afternoon, but I saw your second one earlier and didn't know what you were talking about! The second one showed up before the first one did. That is weird indeed.

I might start making pint batches also - thanks for that tip. However, I've already eaten the cabbage I made. It did keep for the two weeks we were gone, but it only took me 2-3 days to eat it.
sleevendog (5a NY 6aNYC NL CA)
8 years ago
last modified: 8 years ago
Maangchi taught me years ago. So great she is experiencing celebrity status recently. Such a cool, and adorable, teacher.

I like her quick method and using rice flour. Like most fermenting, I prefer smaller batches lacking fridge space for one. But a fresher ferment, one-two weeks just tastes better to me. 4 weeks max but it is always consumed by then anyway. We take a break, then I make a new batch.

Maangchi, LINK

Any blogger or you-tuber that gives options for recipes and does not demand exact measures and welcomes changes and substitutions are the few I follow.
Lars
Original Author
8 years ago
I could not open the Maangchi link at work, and so I'm just now seeing it. I would not want to use 10 pounds of cabbage, however, and I do not think I would want to add squid to mine. Have you made it without squid?

Pickled cabbage

sleevendog (5a NY 6aNYC NL CA)

Comments (7)

sleevendog (5a NY 6aNYC NL CA)

sleevendog (5a NY 6aNYC NL CA)

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Pickled cabbage

sleevendog (5a NY 6aNYC NL CA)

Comments (7)

sleevendog (5a NY 6aNYC NL CA)

sleevendog (5a NY 6aNYC NL CA)

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Sami And Sons Remodeling

Lars/J. Robert Scott

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