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Thai Pickled Cabbage

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This quick pickle – Thai Pickled Cabbage has all the Thai flavors you love.  That perfect combo of salty, sweet and hot.  Post may contain affiliate links. Thai Pickled Cabbage | Sidewalk Shoes

Thai Pickled Cabbage

Remember my review of Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond by Karen Solomon?  One of the recipes that I marked to try was the Thai Pickled Cabbage.  Well, I’ve tried it, and just as I hoped, I love it!  If you love Thai flavors, that mix of salty, sweet, and hot with an earthy hit from fish sauce, you will love these!  I know it may not look hugely attractive (or at least to some of you – to me it’s pretty cute!), but it tastes amazing.

Thai Pickled Cabbage | Sidewalk shoes

It can be used in so many ways and since it keeps in your fridge for about 3 weeks, you have plenty of time to try them all!  I love it on top of fried rice.  It’s great stirred into a big bowl of noodles, or on top of grilled pork or fish.  It can even be used a sort of Thai coleslaw.

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5 from 1 vote

Thai Pickled Cabbage

This Thai Pickled Cabbage is a quick pickle, no canning involved.  It's a wonderful condiment that has so many uses - I love it on fried rice and stirred into noodle bowls! 
Course Condiment
Prep Time 45 minutes
Total Time 45 minutes
Servings 12
Calories 23kcal
Author Pam Greer (From Karen Solomon's Asian Pickles)

Ingredients

  • 1 1/2 pounds napa cabbage
  • 2 tablespoons kosher salt
  • 1/2 cup lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 clove garlic finely minced
  • 1 1/2 inch piece of ginger peeled and finely minced
  • 1 small jalapeño chile

Instructions

  • Discard the tough outer leaves and quarter the cabbage. Chop into about 1-inch pieces. Place in a colander and sprinkle with salt. Toss it with your hands. Let the cabbage sit in a sink, draining for about 20 minutes. Stir it about halfway through. The cabbage will start to wilt and look wet.
  • Combine the lime juice, fish sauce, sugar, garlic, and ginger in a large bowl. Stem the jalapeño and slice it into thin rounds and add to the bowl.
  • Rinse the cabbage with cool water to get rid of some of the salt. Squeeze it to get rid of all the excess moisture, then let it drain well.
  • Add the drained cabbage to the brine and toss to combine. It can be eaten immediately, but it is much better the next day. Can be refrigerated for at least 3 weeks.

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 1526mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 25.2mg | Calcium: 26mg | Iron: 0.3mg

 

Pam Greer

About Pam Greer

Pam Greer is a retired special education teacher who has been sharing simple, easy and mostly healthy recipes on her blog, Sidewalk Shoes, since 2007! In addition to delicious food, she shares refreshing cocktails and travel reviews. You'll also find her 3 kitty cats making regular appearances.

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Comments

  1. AvatarMiz Helen says

    5 stars
    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

    Reply

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