Quick Thai Pickled Cabbage
Recipe GLPR93c1751597c2cf
This vibrant Thai-inspired pickled cabbage is a refreshing condiment that combines soft napa cabbage with bright, aromatic flavors of fresh lemongrass, ginger, Thai basil, and jalapeño. The pickling process tenderizes the cabbage while allowing the spices to infuse, creating a tangy, complex side dish that pairs beautifully with Asian cuisine. Ready in just under two hours, it keeps well in the refrigerator for up to three days.
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Ingredients
3 cups napa cabbage, small head, quartered, cored, and cut into 1-inch pieces
2 teaspoons canning and pickling salt
½ cup unseasoned rice vinegar
2 tablespoons fresh Thai basil, shredded
2 teaspoons fresh lemongrass, minced
2 teaspoons sugar
1 jalapeño chile, stemmed, seeded, and sliced thin
1 garlic clove, minced
1 teaspoon fresh ginger, grated
Directions
Place the prepared cabbage pieces and salt in a large mixing bowl. Toss until the salt is evenly distributed throughout the cabbage. Allow the mixture to rest at room temperature for about 1 hour, stirring gently every 15 minutes or so to help the salt draw out moisture from the cabbage.
Set a colander in your sink and transfer the salted cabbage into it. Rinse thoroughly under cold running water to remove the excess salt. Gently press the cabbage with clean hands to release any trapped liquid, then pat it dry with clean kitchen towels or paper towels.
In a large clean bowl, whisk together the rice vinegar, Thai basil, lemongrass, sugar, sliced jalapeño, minced garlic, and grated ginger. Continue whisking until the sugar is completely dissolved and the mixture is well combined.
Add the drained cabbage to the vinegar mixture and toss gently but thoroughly to coat all the pieces evenly. Let the dish rest at room temperature for 30 minutes to allow the flavors to meld. Serve immediately, or transfer to a container and refrigerate for storage. The pickled cabbage will keep in the refrigerator for up to 3 days.
