Vietnamese Pickled Cabbage

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.

• Prep: 25 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 102
• Protein: 2 g
• Carbs: 20 g
• Fat: 1 g

Ingredients

• 500 g White cabbage ( cut into squares )
• 1 pc Carrot ( in matchsticks )
• 2 pc Garlic ( sliced )
• 1 pc Thai chili optional ( whole )
• 0.5 pc Vietnamese coriander optional ( leaves only )
• 500 ml Mineral water
• 100 ml Rice vinegar
• 3 tbsp White sugar
• 2 tbsp Gray sea salt

Instructions

1. Vegetable prep

   Cut the white cabbage into 3 cm squares. Peel the carrot and cut into thin matchsticks. Slice the garlic thinly.

2. Salting

   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. Brine preparation

   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. Jarring

   Pack the vegetables, garlic, whole chili, and coriander into a clean jar. Pour the cold brine until all ingredients are completely submerged.

Chef's tips

• 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.

Storage

Store in an airtight jar in the refrigerator for up to 2 weeks. The flavor develops after 24 hours.