Pickled Napa Cabbage

Pickled Napa Cabbage

Crunchy napa cabbage brined with vinegar, garlic, and chile for a tangy, crisp side.

Total 2 hr 5 min Makes 6 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This quick pickle softens napa cabbage just enough while keeping its crisp bite, balanced by a sharp vinegar brine with garlic and a touch of chile heat. It comes together in minutes and keeps well in the fridge, making it a versatile side for grilled meats, rice bowls, or noodle dishes.

Ingredients

  • 1 napa cabbage, cored and cut into 1-inch pieces (about 2 pounds)
  • 2 tablespoons kosher salt
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon fresh ginger, thinly sliced
  • 1 small red chile, thinly sliced (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf

Method

  1. Place the cabbage pieces in a large colander or bowl and toss with the kosher salt. Let sit for 20 minutes to draw out excess moisture.

  2. Rinse the cabbage thoroughly under cold water to remove excess salt, then drain well and pat dry with a clean towel.

  3. In a small saucepan, combine the rice vinegar, water, sugar, garlic, ginger, chile, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  4. Remove the brine from the heat and let cool for 5 minutes.

  5. Pack the drained cabbage into a large glass jar or airtight container. Pour the warm brine, including the garlic, ginger, and chile, over the cabbage, pressing down so the cabbage is fully submerged.

  6. Let the jar cool to room temperature with the lid loosely set on top, then seal tightly and refrigerate.

  7. Chill at least 2 hours before serving, though flavor deepens after 24 hours. Keep refrigerated and use within 2 weeks.

Rate this recipe

★ 3.3 (1)

Pickled Napa Cabbage

This quick pickle softens napa cabbage just enough while keeping its crisp bite, balanced by a sharp vinegar brine with garlic and a touch of chile heat. It comes together in minutes and keeps well in the fridge, making it a versatile side for grilled meats, rice bowls, or noodle dishes.

2 hr 5 min 6 servings 45 cal

Ingredients

  • 1 napa cabbage, cored and cut into 1-inch pieces (about 2 pounds)
  • 2 tablespoons kosher salt
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon fresh ginger, thinly sliced
  • 1 small red chile, thinly sliced (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf

Method

  1. 1

    Place the cabbage pieces in a large colander or bowl and toss with the kosher salt. Let sit for 20 minutes to draw out excess moisture.

  2. 2

    Rinse the cabbage thoroughly under cold water to remove excess salt, then drain well and pat dry with a clean towel.

  3. 3

    In a small saucepan, combine the rice vinegar, water, sugar, garlic, ginger, chile, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  4. 4

    Remove the brine from the heat and let cool for 5 minutes.

  5. 5

    Pack the drained cabbage into a large glass jar or airtight container. Pour the warm brine, including the garlic, ginger, and chile, over the cabbage, pressing down so the cabbage is fully submerged.

  6. 6

    Let the jar cool to room temperature with the lid loosely set on top, then seal tightly and refrigerate.

  7. 7

    Chill at least 2 hours before serving, though flavor deepens after 24 hours. Keep refrigerated and use within 2 weeks.