Best 5 Oriental Pickled Cabbage Recipes
Oriental Pickled Cabbage, also known as Pa Kimchi, is a traditional Korean side dish that offers a delightful balance of flavors and textures. Originating from the Gyeongsang region of Korea, this dish is a staple in Korean cuisine and is often served alongside rice, noodles, or grilled meats. The pickling process allows the cabbage to develop a tangy, slightly spicy, and savory flavor, while retaining its crisp texture. Pa Kimchi is not only a delicious addition to meals but also has various health benefits due to its probiotic content. This article presents two variations of Oriental Pickled Cabbage: a classic recipe and a vegan version. Both recipes provide step-by-step instructions, ingredient lists, and helpful tips to ensure successful preparation. Whether you're a fan of traditional Korean cuisine or simply seeking a flavorful and healthy side dish, these Oriental Pickled Cabbage recipes are a must-try.
Here are our top 5 tried and tested recipes!
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
Steps:
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
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 :
CHINESE PICKLED CABBAGE
I found this in my 1000 Recipe Chinese Cookbook. I haven't tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling.
Provided by CJAY8248
Categories Vegetable
Time 20m
Yield 2 lbs. cabbage, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.
- Combine brown sugar, soy sauce, vinegar and salt.
- Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
- Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
- Transfer to tightly covered container and refrigerate overnight.
- Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.
- In step 2, add 1/2 teaspoons hot pepper flakes.
Nutrition Facts : Calories 88, Fat 5.2, SaturatedFat 0.7, Sodium 563.8, Carbohydrate 9.9, Fiber 2.6, Sugar 7.5, Protein 2.1
CHINESE PICKLED CABBAGE (SZECHUAN STYLE)
This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.
Provided by tgobbi
Categories Chinese
Time P5D
Yield 8 cups
Number Of Ingredients 7
Steps:
- Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
- (There should be about 8 C).
- Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
- When cool, add the gin and cabbage.
- Cover and refrigerate 4- 5 days.
- Remove the cabbage from the liquid and serve cold.
- The brine can be used over and over again (keep it refrigerated, of course).
- Add 2 t more salt every time you use it.
- After the first use it only takes about 2- 3 days for the cabbage to pickle.
- You'll need to add more chilies and another tablespoon gin after using the brine twice.
- Other vegetables can be used as well as cabbage.
- Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
- The vegetables can be combined.
Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1
ORIENTAL PICKLED CABBAGE
My wife an I love the pickled cabbage served as an appetizer at our favorite Chinese restaurant. This is our version of the cabbage. Prep time does not include overnight setting time
Provided by Toby Jermain
Categories Greens
Time 30m
Yield 4-5 cups
Number Of Ingredients 8
Steps:
- Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
- Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
- Pour over cabbage in a bowl with a fitted lid.
- Remove peppers unless you want the cabbage to be really hot.
- Refrigerate overnight, at least, until ready to use.
- Serve with any oriental meal, or eat as a snack anytime.
- Keeps in the fridge for a couple weeks or longer.
Tips:
- Choose the right cabbage: Napa cabbage is the traditional choice for this recipe, but you can also use green cabbage or bok choy. Look for a head of cabbage that is firm and heavy, with no signs of bruising or wilting.
- Cut the cabbage thinly: This will help the cabbage to pickle evenly and will also make it easier to eat. You can use a sharp knife or a mandoline to cut the cabbage.
- Use a variety of spices: The spices used in this recipe give it its unique flavor. Feel free to experiment with different spices, such as ginger, star anise, or cloves.
- Let the cabbage pickle for at least 24 hours: This will give the flavors time to develop. You can pickle the cabbage for up to 2 weeks, but it is best when eaten within a few days.
- Serve the cabbage as a condiment or side dish: Oriental pickled cabbage is a great addition to any Asian meal. It can be served as a condiment with grilled meats or fish, or as a side dish with rice or noodles.
Conclusion:
Oriental pickled cabbage is a delicious and easy-to-make condiment that can be used to add flavor and crunch to a variety of dishes. It is a great way to use up leftover cabbage, and it is also a healthy and affordable option. So next time you are looking for a new and exciting way to enjoy cabbage, give this recipe a try.
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