Vietnamese Pickled Cabbage
Ingredients
- 500 gWhite cabbage (cut into squares)
- 1 pcCarrot (in matchsticks)
- 2 pcGarlic (sliced)
- 1 pcThai chili (whole)
- 0.5 pcVietnamese coriander (leaves only)
- 500 mlMineral water
- 100 mlRice vinegar
- 3 tbspWhite sugar
- 2 tbspGray sea salt
Method
Crunchy cabbage leaves infused with a sweet and sour brine. Carrots provide a bright color and a firm texture that contrasts with the white cabbage.
- 1
Cut the white cabbage into 3 cm squares. Peel the carrot and cut into thin matchsticks. Slice the garlic thinly.
- 2
Mix cabbage and carrots with sea salt. Let sit for 20 minutes to soften the fibers. Rinse thoroughly with fresh water and squeeze firmly between your hands to extract all water.
- 3
In a saucepan, heat mineral water with white sugar and rice vinegar. Bring to a boil just long enough to dissolve the sugar. Let cool completely.
- 4
Pack the vegetables, garlic, whole chili, and coriander into a clean jar. Pour the cold brine until all ingredients are completely submerged.
Frequently asked questions
How do you get this dish right?
- Squeeze the cabbage very hard after salting: the less water remains, the more it will absorb the brine and stay crunchy.
- Wait until the brine is completely cold before adding it, otherwise you will cook the cabbage and lose the crunch.
How long does this dish keep?
Store in an airtight jar in the refrigerator for up to 2 weeks. The flavor develops after 24 hours.
