Best 2 Pickled Napa Cabbage Recipes

## Introduction: Discover the Tangy Delight of Pickled Napa Cabbage ##

Embark on a culinary journey to savor the delectable flavors of pickled napa cabbage, a traditional Korean dish renowned for its versatility and piquant taste. Also known as kimchi, this fermented delicacy is a staple in Korean cuisine, adding a vibrant kick to everything from rice and noodles to stews and soups. With its tangy and spicy profile, pickled napa cabbage not only tantalizes the taste buds but also boasts an array of health benefits. This article presents a collection of pickled napa cabbage recipes that cater to diverse preferences, from classic to contemporary variations. Whether you're a seasoned kimchi enthusiast or a novice seeking new culinary adventures, let the journey begin as we delve into the world of pickled napa cabbage.

**Recipes Included:**

- **Traditional Pickled Napa Cabbage:** Experience the authentic taste of Korean kimchi with this classic recipe. Learn the art of fermenting napa cabbage, radishes, and scallions in a spicy paste made from gochugaru (Korean chili powder), garlic, ginger, and jeotgal (salted seafood).

- **Cucumber Kimchi:** Delight in the crisp and refreshing crunch of cucumber kimchi. This variation combines cucumber, carrot, and onion in a spicy sauce, creating a side dish that complements grilled meats or fish.

- **Radish Kimchi:** Savor the earthy and slightly pungent flavor of radish kimchi. With its vibrant red hue and spicy kick, this kimchi is a perfect accompaniment to rice dishes or as a topping for Korean pancakes.

- **Water Kimchi:** Refresh your palate with the clean and light flavors of water kimchi. This unique kimchi is made with napa cabbage, radish, and a brine of water, salt, and a touch of sweetness.

- **Spicy Pickled Napa Cabbage:** Ignite your taste buds with this fiery version of pickled napa cabbage. The addition of extra gochugaru and a touch of gochujang (Korean chili paste) creates a kimchi that packs a serious punch.

- **Vegan Pickled Napa Cabbage:** Indulge in the goodness of pickled napa cabbage without compromising on flavor. This vegan recipe uses a plant-based fish sauce alternative to create a kimchi that is both delicious and cruelty-free.

Let's cook with our recipes!

PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS

Pickled Napa Cabbage, Carrots, and Snow Peas image

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

Ingredients

1/2 cup rice vinegar (not seasoned)
1/4 cup plus 2 tablespoons sugar
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons salt
1/2 teaspoons finely chopped garlic
3 whole cloves
5 medium carrots, cut into 3- by 1/8-inch matchsticks
3/4 lb snow peas, trimmed and strings discarded
1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips
2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño

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.

PICKLED NAPA CABBAGE

Pickled Napa Cabbage image

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

Ingredients

1/2 medium napa cabbage (about 1 pound), sliced crosswise 1/4 inch thick
1 English cucumber, halved, seeded, and thinly sliced on the diagonal
1 medium onion, halved and thinly sliced
1 cup white-wine vinegar
1/4 cup sugar
1/4 cup coarse salt

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.

Tips:

Choose a fresh, firm napa cabbage for pickling.
Cut the cabbage into thin, even slices for best results.
Use a clean, sterilized jar for pickling to prevent contamination.
Make sure the pickling liquid completely covers the cabbage in the jar.
Store the pickled cabbage in a cool, dark place for at least 2 weeks for best flavor.

Conclusion:

Pickled napa cabbage is a delicious and versatile condiment that can be enjoyed in many different ways. It is a great addition to sandwiches, salads, and noodle dishes. It can also be used as a topping for tacos or burritos. With its tangy, slightly spicy flavor, pickled napa cabbage is sure to add a pop of flavor to any dish. So, next time you are looking for a new and exciting way to enjoy cabbage, give pickled napa cabbage a try. You won't be disappointed!