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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)


  • 1 ½ pounds napa cabbage
  • 2 tablespoons kosher salt
  • ½ cup lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 clove garlic finely minced
  • 1 ½ inch piece of ginger peeled and finely minced
  • 1 small jalapeño chile


  • 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.


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