Pickled Napa Cabbage Recipes
PICKLED NAPA CABBAGE
Provided by julianne
Time 5h
Yield 2 qt
Number Of Ingredients 7
Steps:
- Place cabbage in a large bowl and sprinkle on the garlic. Prepare pickling liquid by dissolving sugar and salt in the water and vinegar. (Warming it in the microwave helps.) Pour liquid over cabbage. Place a plate over the cabbage with a jar of water on it as a weight to keep cabbage below liquid as it foams from the cabbage. Cover lightly and store at room temperature for 24 hours. Mix lightly with hands once or twice in that 24-hour period. Place in half gallon or large-mouth quart jars, distributing the pepper seeds evenly in several portions throughout the cabbage. Store at room temperature for another 24 hours and then refrigerate. cook's notes Add more garlic, if desired and leave some whole, they are delicious. Can add other vegetables for color or flavor such as an onion, quartered and layers separated. Can use more or less pepper flakes, according to your taste. Use this pickling liquid for other vegetables, such as other cabbage-like vegetables, bok choy, onions, scallions, leeks, etc.
PICKLED NAPA CABBAGE WITH UMEBOSHI PLUMS
Provided by Lillian Chou
Categories Leafy Green Side No-Cook Thanksgiving Vegetarian Plum Fall Spring Winter Healthy Vegan Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
- Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.
- Rinse cabbage with cold water in a colander and drain.
- Firmly squeeze 1 handful cabbage several times to remove excess water and transfer to cleaned bowl. Repeat with remaining cabbage. Stir in umeboshi mixture, then chill, covered, stirring once or twice, at least 1 hour.
PICKLED CABBAGE
My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
PICKLED NAPA CABBAGE
Pickling this cabbage gives you a fresh twist on sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Number Of Ingredients 6
Steps:
- In a large heatproof bowl, combine cabbage, cucumber, and onion.
- In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
- Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.
JAPANESE PICKLED NAPA CABBAGE (HAKUSAI TSUKEMONO)
It's easy and quick! This crunchy Japanese pickled napa cabbage takes only 5 minutes to prepare with just three ingredients.
Provided by JURI
Categories Salad
Time 2h5m
Number Of Ingredients 3
Steps:
- Cut napa cabbage: Cut it into small pieces.
- Put in a bag: Put napa cabbage, shio koji, and shio kombu in a plastic bag.
- Massage: Massage them until napa cabbage gets a little softer.
- Pickle: Close the bag, put it in a container, and let it sit in the fridge for 2 hours.
Nutrition Facts : ServingSize 1 serving, Calories 22 kcal, Sodium 1136 mg, Carbohydrate 4.6 g, Protein 1.7 g
PICKLED NAPA CABBAGE
Categories Side No-Cook Carrot Cabbage Gourmet Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours.
- Discard kombu. Squeeze excess liquid from cabbage and toss with shiso.
PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS
Categories Salad Vegetable Side Pea Carrot Cabbage Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
- While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
- Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
- Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
- Just before serving, toss vegetables with pickling liquid and chile in a large bowl.
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