Best 2 Pickled Napa Cabbage Recipes

In the world of culinary delights, pickled napa cabbage, also known as pao cai in Chinese cuisine, stands out as a delectable treat and a versatile ingredient. Its unique blend of sour, spicy, and garlicky flavors has captivated taste buds globally, making it a popular choice for both everyday meals and grand celebrations. This article delves into the realm of pickled napa cabbage, offering a comprehensive guide to selecting the finest ingredients, mastering the pickling process, and exploring creative ways to incorporate this zesty condiment into your culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

Tips:

Choose fresh and firm Napa cabbage: Look for cabbages that are heavy for their size and have tightly packed leaves. Avoid cabbages that have signs of wilting or bruising.
Cut the cabbage into thin strips: This will help the cabbage pickle evenly and absorb the flavors of the brine more easily.
Use a variety of spices and seasonings: This will give your pickled cabbage a complex and flavorful taste. Common spices used in pickled cabbage recipes include garlic, ginger, red pepper flakes, and star anise.
Experiment with different types of vinegar: You can use white vinegar, rice vinegar, or apple cider vinegar in your pickled cabbage recipe. Each type of vinegar will give the cabbage a slightly different flavor.
Let the cabbage pickle for at least 24 hours: This will give the cabbage time to absorb the flavors of the brine and develop a tangy, slightly sour taste.
Store the pickled cabbage in a cool, dark place: This will help to preserve the cabbage and keep it from spoiling.

Conclusion:

Pickled Napa cabbage is a delicious and versatile condiment that can be used in a variety of dishes. It can be served as a side dish, used as a topping for tacos or sandwiches, or even added to stir-fries and salads. With its tangy, slightly sour flavor, pickled Napa cabbage is sure to add a burst of flavor to your next meal.