Korean Pickled Cabbage (with soy sauce & vinegar)
Pickled cabbage can add a kick to salads and a tang and crunch to a variety of dishes. It’s a fantastic side with rice to sesame or ginger chicken, or any teriyaki, and loved in our household as a simple and convenient snack.
Even though my friend, and house-helper Kimmy makes several batches weekly (so we always have some on hand in the refrigerator) it never lasts as long as she thinks it will!
There are countless variations on the basic recipe out there, but this is one she (and I) make often, and it’s so simple anyone can do it!
(Feel free to use your favorite cabbage, add a shredded carrot, or a few tablespoons of sugar to the brine for a little sweetness. Omit the pepper flakes if spice isn’t your thing!)
Ingredients:
2 small heads of cabbage (any kind you want), shredded
2 large white onions, thinly sliced
1 whole head of garlic peeled and minced
1 tablespoon pepper flakes (for kick)
2 cups soy sauce (low sodium)
1 cup rice (or white )vinegar
4 clean, sterilized quart jars, or equivalent mixture of pints/quarts to equal approximately 1 gallon with clean, tight fitting lids.
Instructions:
In a large bowl combine shredded cabbage (slice thinly or use a mandolin), onion, minced garlic, and red pepper flakes.
Once well combined, divide among your clean, sterilized storage jars.
Bring the soy sauce and vinegar to a boil in a saucepan, stir well, then pour into the jar covering the cabbage mixture making sure the liquid covers all cabbage. Let the jar sit on the counter while cooling to room temperature. You may leave out for a few days, the longer it’s left to “ripen”, the more intense the flavor will become. Refrigerate when ready.
Pickled cabbage will keep in the refrigerator for several weeks and flavors will continue to ripen. Be sure to use a clean utensil when removing single servings from a jar so you do not introduce any bacteria into the mixture.
Eat with rice as a side dish.
Enjoy!
