Oriental Pickled Cabbage
Delight your taste buds with the bold and tangy flavors of Oriental Pickled Cabbage, a quick and easy recipe inspired by Asian cuisine. This vibrant dish combines crisp green cabbage and sweet carrots, infused with a harmonious blend of rice vinegar, soy sauce, sesame oil, and aromatics like garlic and ginger. The addition of red chili flakes delivers a subtle kick, while a touch of sugar balances the tartness perfectly. With just 20 minutes of prep and a simple fermentation process, this pickled sensation transforms a few humble ingredients into a versatile side dish or condiment that pairs beautifully with rice, noodles, or grilled meats. Perfect for meal prep, this make-ahead dish deepens in flavor over time, making it a must-try for fans of tangy, umami-packed bites.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) Green cabbage
- 1 medium Carrot
- 2 tablespoons Salt
- 1 cup Rice vinegar
- 1 cup Water
- 1 tablespoon Sugar
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 teaspoon Red chili flakes
- 2 stalks Green onion
Instructions
Remove the outer leaves of the cabbage, rinse it thoroughly, and cut it into thin strips. Place the cabbage in a large mixing bowl.
Peel the carrot and julienne it into thin matchsticks. Add the carrots to the bowl with the cabbage.
Sprinkle the salt over the cabbage and carrot. Massage the salt into the vegetables for 2-3 minutes until they begin to soften and release water. Let them sit for 10 minutes, then rinse under cold running water and drain well.
In a small saucepan, combine rice vinegar, water, sugar, and soy sauce. Heat over medium heat until the sugar dissolves, approximately 2-3 minutes. Remove the saucepan from heat and let the mixture cool to room temperature.
Mince the garlic and thinly slice the ginger. Add both to the cooled vinegar mixture, along with sesame oil and red chili flakes. Stir well to combine.
Pour the vinegar mixture over the salted cabbage and carrot in the bowl. Toss everything together to coat evenly.
Transfer the mixture to a clean, airtight jar or container. Pack it tightly to submerge the vegetables in the marinade. If necessary, place a small weight (like a clean jar or ramekin) on top to keep them submerged.
Refrigerate the pickled cabbage for at least 24 hours to allow the flavors to develop. For best results, let it ferment for 2-3 days.
Before serving, garnish with thinly sliced green onions. Serve chilled as a side dish or topping.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16102 mg | 700% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 44.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
