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
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.
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.
Thai Pickled Cabbage
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
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
Thanks so much for sharing your Thai Pickled Cabbage with Full Plate Thursday and hope you have a fantastic week!
Come Back Soon,
Miz Helen
I have a jar of this pickling in the fridge right now! I think I’m going to try this in a rice noodle dish first… 🙂
I totally have to try this – I know I would love it.
This recipe sounds great! Saving for later! 🙂
You are enjoying your pickling this summer! Looks good!
I am. I’m pickling everything in sight!
Next head of CSA cabbage…and these are happening!