Salted Pickled Cabbage
This simple and addictive pickled cabbage recipe only requires 5 minutes of prep. And they're ready to eat in an hour!
Ingredients
- 200 g napa cabbage leaves, chopped bite size
- 1 teaspoon coarse sea salt
Instructions
- 1
Place the chopped cabbage in a bowl and sprinkle salt on top.
- 2
Massage the leaves while tossing them so they are evenly covered with salt.
- 3
Transfer the cabbage and salt to a pickle maker, and close the lid, twisting until the leaves are tightly together. Refrigerate and pickled for 1 to 3 hours.
- 4
If you do not have a pickle maker, place the cabbage and salt in a plastic bag, remove as much air from the bag as you can, and seal. Refrigerate and pickle for 1 to 3 hours.
- 5
Drain the excess water and serve. If you find the cabbage too salty, place the leaves in a strainer and rinse with a little water. Drain well and serve.
Cook it from the original
This recipe comes from pickledplum.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pickledplum.com