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Pickled Chinese Cabbage

Pickled Cabbage Recipe

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A friend of mine tried my recipe for Chinese pickles and then use the same pickling solution for cabbage with great results, so this is where this pickled cabbage recipe came from. It reminded me of the pickled cabbage side dish that is frequently served with Taiwanese beef noodles. The cabbage need not be cooked, and instead just soaked in the vinegar.

See Also: Pickled Green Chilli Recipe

There is no raw aftertaste of cabbage after pickling. The result is crunchy, addictively sour and very tasty cabbage. I love it with instant noodles and also rice. It works well both as an appetizer, side dish and even in sandwiches (think Bánh mì). They are also incredibly easy to make and took me only about 15 minutes to prepare (minus waiting time).

Pickled Cabbage Recipe

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7 Responses to “Pickled Chinese Cabbage”

  1. tigerfish — June 10, 2014 @ 9:28 pm

    Restaurant appetizer! Like the sourness of this pickle with the crunch.


  2. Juliana — June 12, 2014 @ 5:11 am

    Yes, I remember eating these pickled cabbage…they are so tasty…thanks for the recipe Wiffy.
    Hope you are having a super week :D


  3. B — June 14, 2014 @ 10:36 pm

    Crunchy and delicious!


  4. Lilian — July 4, 2014 @ 4:16 pm

    Hi, I just tried this recipe today. Really loved it. Just wanted to ask if I would to use radish, do I need to add salt to ‘sweat’ them?


  5. Hazel — July 26, 2014 @ 8:10 pm

    Hi. After submerging the cabbage in the vinegar sauce, how many days later can it then be eaten?


    • wiffy replied: — July 27th, 2014 @ 9:24 pm

      Hi, you can eat it about 4 hours later, but for best results, let it soak overnight in the fridge.