Since discovering this quick pickled cabbage recipe, we’ve made it half a dozen times and still can’t get enough!
A Simple Overnight Pickled Cabbage
This deliciously tangy cabbage pickles in under 24 hours, requiring just three ingredients and some boiling water. A simple green cabbage from any grocery store works perfectly here.
While scrolling through WeChat, I came across someone making this and it looked so easy that I decided to try it myself. I was pleasantly surprised by how simple it was to prepare and how tasty it turned out when I stir-fried it with pork, garlic, and scallions. (Stay tuned for that stir-fry recipe coming soon!)
It’s incredibly crunchy, pleasantly sour, and pairs beautifully with savory flavors! I consider this recipe a quick version of Bill’s grandma’s pickled mustard greens, minus the boiling and cooling process, making it a fantastic alternative. You can whip it up in just a few minutes whenever you like.
How to Use Pickled Cabbage in Your Cooking
Pickled vegetables are incredibly versatile. We have incorporated them into various recipes. You can use this homemade pickled cabbage as a substitute in dishes like:
Primarily, we’ve been stir-frying it with sliced pork, which complements the sour cabbage perfectly. Recipe to follow soon!
Recipe Instructions
You’ll need:
- 1¼ pounds cabbage (1/2 of a cabbage) – 560g
- 3 slices of large ginger (1×2 inches, ⅛-inch thick / 2.5x5cm, 3mm thick)
- 1 cup white vinegar – 235 ml
- 3½ cups boiling water – 830 ml
Begin by cutting half a head of cabbage into three equal wedges. The layers of green cabbage are quite tight, so cutting them into smaller wedges will allow the vinegar and hot water to penetrate effectively. Do not wash the cabbage at this stage; you can rinse it after it’s pickled.
In a deep, heat-proof bowl that is slightly larger than the cabbage, place the cabbage wedges and ginger slices. Pour the boiling water over the mixture, ensuring all areas are covered (this process lightly cooks the cabbage). Then, add the vinegar.
Weigh down the cabbage with a plate to ensure the wedges are submerged in the liquid. Cover with a large lid or another plate, and leave it on the counter overnight. In the morning, transfer the bowl to the refrigerator until you are ready to use it. Consume within 3-4 days.
