If you follow me on Instagram you saw that I grew an abundance of napa cabbage in my garden this year. And while I gave some of it away and also used a lot of it for salads and stir fry, I still had a lot of it left.
Burned out on eating raw and cooked cabbage, I I scoured the internet looking additional ways I could prepare the cabbage I had left before it spoiled. I kept landing on recipes for kimchi. While I love the tang and heat of kimchi, I really don’t like the funk. Oh and fermenting food, it kinda freaks me out. So, I kept looking and landed on a video of a man making what looked like a spicy pickled cabbage salad but it wasn’t in English. I continued searching Youtube and found a recipe by Taiwan Cooking that was in English and I could adapt for my needs. I also found a recipe by the The Kitchn that looked good.
After a bit of modification of both recipes, I ended up with a slight sweet, tangy cabbage salad that had nice heat and NO funk. I really love to put this on top of stir fry like a condiment. It adds a nice zip. I also like the contrast of cold and warm that kimchi has but no funky funk.
Enjoy!
Pickled Cabbage Salad
Ingredients
- 1 large head napa cabbage
- 1 large carrot
- 1 clove of garlic
- 1 tbs red chili pepper flakes
- 1 cup rice wine vinegar
- 1/2 cup granulated sugar
- 1 knob fresh ginger peeled and thinly sliced
- 1 tablespoon kosher salt
Instructions
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Separate cabbage leaves, wash and pat dry. Layer leaves and chop cabbage into 2x2-inch pieces by cutting horizontal then vertical.
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With a vegetable peeler (unless you have mad knife skills), peel the carrot then shave into long slivers. Cut slivers into two inch pieces. Peel and shave ginger. Peel and slice garlic thin.
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In a medium saucepan, bring the rice wine vinegar, sugar and salt to a boil over medium heat. Once it comes to a boil, turn off heat and set aside.
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Combine the cabbage, carrots, ginger, garlic and crushed pepper flakes in a large bowl then pack into mason jars. Pour the hot vinegar mixture on top and seal jars. Cool jars then refrigerate for at least 4 days before eating.
Recipe Notes
Recipe adapted from TaiwanCooking on YouTube and The Kitchn
Great recipe! Definitely would pass on the funky funk so this is really worth the try.
Thanks for this recipe! Would love to give this a try. 🙂 – Regine