Thai Pickled Cabbage Recipe

Cabbage: The main ingredient, providing a crunchy texture and mild flavor that absorbs the pickling liquid well.

White vinegar: Adds the essential tangy flavor needed for pickling.

Water: Dilutes the vinegar to balance the acidity.

Salt: Enhances the overall flavor and helps in the pickling process.

Sugar: Adds a touch of sweetness to balance the tanginess of the vinegar.

Garlic: Infuses the pickling liquid with a robust, aromatic flavor.

Chili flakes: Provides a spicy kick to the pickled cabbage.

When preparing the cabbage for this recipe, make sure to shred it as thinly as possible. This allows the vinegar and spices to penetrate more effectively, resulting in a more flavorful and evenly pickled product. Using a mandoline slicer can help achieve uniform slices, ensuring that each piece of cabbage absorbs the pickling liquid evenly.

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a similar texture and mild flavor, making it a good alternative for pickling.

• white vinegar - Substitute with rice vinegar: Rice vinegar has a slightly sweeter and milder taste, which complements the flavors in Thai cuisine.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and unique flavor that enhances the pickling process.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile and can enhance the overall taste of the pickled cabbage.

• sugar - Substitute with palm sugar: Palm sugar has a rich, caramel-like flavor that pairs well with the other ingredients in the recipe.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can add a different but pleasant taste to the pickled cabbage.

• chili flakes - Substitute with fresh Thai chilies: Fresh Thai chilies provide a more authentic heat and flavor, enhancing the overall spiciness of the dish.

• Ensure your Thai pickled cabbage is stored in a clean, airtight jar to maintain its freshness and flavor.
• Keep the jar in the refrigerator after the initial 24-hour room temperature fermentation. This will help preserve the cabbage and prevent spoilage.
• For the best taste and texture, consume the pickled cabbage within 2-3 weeks. The flavors will continue to develop over time, enhancing the tangy and spicy notes.
• If you wish to extend the shelf life, consider using a vacuum-sealed bag. This method can keep your pickled cabbage fresh for up to 6 months in the refrigerator.
• Avoid freezing the pickled cabbage, as the freezing process can alter its texture, making it mushy and less appealing.
• Always use clean utensils when handling the pickled cabbage to prevent contamination and ensure it remains safe to eat.
• If you notice any off smells, discoloration, or mold, discard the pickled cabbage immediately to avoid any health risks.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the pickled cabbage along with a splash of water or vinegar to maintain moisture.
  3. Stir occasionally until the cabbage is heated through, about 3-5 minutes.
  4. Serve immediately.

• Microwave Method:

  1. Place the pickled cabbage in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pickled cabbage evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and serve warm.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the pickled cabbage in the steamer basket.
  3. Cover and steam for about 5 minutes, or until heated through.
  4. Carefully remove from the steamer and serve.

• Sous Vide Method:

  1. Place the pickled cabbage in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30 minutes.
  4. Remove from the bag and serve immediately.

• Mixing bowl: Use this to combine the vinegar, water, salt, and sugar, and to mix in the shredded cabbage, garlic, and chili flakes.

• Measuring cups: Essential for accurately measuring the vinegar and water.

• Measuring spoons: Necessary for measuring the salt, sugar, and chili flakes.

• Knife: Use this to slice the garlic cloves.

• Cutting board: Provides a safe surface for slicing the garlic.

• Jar: Transfer the mixed ingredients into this for storage and fermentation.

• Wooden spoon: Useful for mixing the ingredients thoroughly in the bowl.

• Tongs: Handy for pressing down the cabbage mixture in the jar to remove air bubbles.

Prepare the brine in advance: Mix vinegar, water, salt, and sugar ahead of time and store it in the fridge for quick use.

Use a food processor: Shred the cabbage quickly using a food processor instead of doing it manually.

Batch process: Make a larger batch of pickled cabbage and store it in multiple jars to save time on future preparations.

Pre-slice garlic: Slice the garlic in bulk and store it in an airtight container for quick access.

Use a funnel: Use a funnel to transfer the mixture to the jar without making a mess, saving cleanup time.