Craving a vibrant and refreshing side dish that's both incredibly easy to make and bursting with flavor? Look no further than lightly pickled cabbage! This recipe delivers a quick-pickled crunch that perfectly complements grilled meats, tacos, or even a simple sandwich. Forget lengthy fermentation processes; this method yields delicious results in a fraction of the time, making it ideal for weeknight meals or impromptu gatherings. The tangy, slightly sweet flavor profile is incredibly versatile, and the vibrant color adds a pop of freshness to any plate.
This simple recipe utilizes readily available ingredients and requires minimal equipment, making it accessible to cooks of all levels. The process is incredibly straightforward, and you'll be enjoying your homemade lightly pickled cabbage in under an hour. Ready to get started? Let's dive into the step-by-step instructions to create this delightful and addictive side dish.
Tools Needed
- Large zip bag
- Knife
- Cutting board
- Paper towels
- Tray or plate
- Heavy object for pressing (e.g., plastic bottle)
Ingredients
- Cabbage: 1/2 head (approx. 550g)
- Cucumber
- Radish
- Carrot
- Soy sauce
- Sugar (millet or white)
- Vinegar
- Salt
- Stock powder (kelp or bonito)
- White sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Wash the cabbage surface thoroughly and wipe dry with paper towels.
- Cut out the core of the cabbage.
- Cut the cabbage into roughly 2cm wide pieces.
- Thinly slice any remaining hard core pieces if desired.
- Peel, halve, and thinly slice the radish into 5mm wide pieces.
- Peel and thinly slice the carrots into 5mm wide strips.
- Cut the cucumber into rings (approx. 5mm wide) after sprinkling with salt to remove bumps and rinsing.
Step 2. Combine and Marinate
- Place the cabbage in a large zip bag.
- Add the radish to the zip bag.
- Add the carrots to the zip bag.
- Add the cucumber to the zip bag.
- Add the sugar to the zip bag first, close and shake vigorously for about a minute to mix.
- Knead the mixture in the bag for about a minute.
- Add salt, vinegar, and soy sauce. Close the bag, shake, and knead again for about a minute.
Step 3. Press and Rest
- Remove air, seal the bag tightly, place it on a tray, press with a weight, and let it sit for about 1-2 hours.
Step 4. Serve
- After soaking, transfer to a bowl and garnish with white sesame seeds.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- You can adjust the vegetables used according to your preference.
- Adding sugar first is important for even flavor penetration.
- The soaking time can be adjusted to your liking; taste test after about an hour.
Nutrition
- N/A
FAQs
1. How long does this pickled cabbage last?
Stored properly in the refrigerator, your lightly pickled cabbage should last for about 1-2 weeks. Make sure it's fully submerged in the brine.
2. Can I use different types of cabbage?
Yes! While green cabbage works best, you can experiment with red cabbage or even Napa cabbage for a different flavor and color.
Enjoy your delicious and crunchy homemade pickled cabbage! This simple recipe is a fantastic way to add a burst of flavor and texture to any meal. So go ahead, give it a try and impress your friends and family with this easy-to-make side dish.