Pickled Chinese Cabbage
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.
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).
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