Crispy and Delicious Napa Cabbage Pickle Recipe
Meet the Irresistible Pickle Made from Young Napa Cabbage
This is the best season for Napa cabbage! If you have leftover cabbage from kimchi making or a head of young Napa cabbage, try making pickles. These sweet and sour pickles will be a fantastic accompaniment to your meals, especially while your kimchi is still fermenting. Enjoy the delightful crunch and tangy flavor!
Ingredients
- 2 heads young Napa cabbage
- 4 red chilies (for color)
- 6 packets apple juice (approx. 600ml)
- 1/2 cup mirin (approx. 100ml)
- 2 cups vinegar (approx. 400ml)
- 2-3 Tbsp sugar (adjust to taste)
- 2 tsp salt (for salting)
- 1/2 onion (optional, for added sweetness and flavor)
Cooking Instructions
Step 1
First, prepare the young Napa cabbage by removing the outer leaves and washing them thoroughly under running water. If the leaves are too large, cut them into bite-sized pieces (about 4-5cm). Remove the stems from the red chilies and slice them diagonally for a vibrant color. If using onion, peel it and slice it into thin strips. Cutting all ingredients into similar sizes will ensure even pickling.
Step 2
It’s crucial to remove as much moisture as possible from the washed Napa cabbage to prevent it from becoming soggy and to maintain its crisp texture. Drain the cabbage in a colander or gently pat it dry with paper towels.
Step 3
Let’s make the pickling brine that will determine the sweet and sour flavor! In a bowl, combine the apple juice, mirin, vinegar, sugar, and salt. Stir well until the sugar and salt are completely dissolved. Using brown sugar can add a deeper flavor profile.
Step 4
Place the drained young Napa cabbage, sliced red chilies, and onion (if using) in a large bowl. Pour the prepared pickling brine over the ingredients and gently toss to coat everything evenly. Press down on the ingredients with a heavy plate or a weight to ensure they are fully submerged in the brine. This process helps soften the cabbage and allows it to absorb the flavors.
Step 5
Transfer the mixed cabbage and chilies into sterilized glass jars or airtight containers. Pour all the pickling brine over the ingredients, ensuring they are fully submerged. Seal the containers and refrigerate for at least one day before serving for optimal flavor. Enjoy your delicious and fresh young Napa cabbage pickles for a delightful meal!
