Try Napa Cabbage Pickles, a quick and delicious Korean-inspired side dish that's crisp, tangy, and packed with umami. This easy recipe features napa cabbage marinated in salt and infused with the bold flavors of fish sauce, kelp, and red chili peppers. Perfect as a refreshing accompaniment to rice, grilled meats, or as a flavorful snack, these pickles are a must-try for fans of Korean cuisine.
Napa Cabbage Pickles are a simple yet flavorful side dish that combines the natural crunch of napa cabbage with the deep umami of fish sauce and kelp. Lightly spiced with red chili peppers, these pickles are marinated and rested for a day to develop their rich, tangy taste. Perfectly balanced and easy to prepare, Napa Cabbage Pickles are a versatile addition to any meal, offering a fresh, savory complement to a variety of dishes.
Ingredients
- Napa cabbage: 21 oz
- Salt: 0.2 oz (1% of the cabbage weight)
- Kelp: 2 x 2-inch piece
- Red chili peppers: 2
- Wangshin Fish Sauce: 2 Tbsp Buy
Directions
- Make a cross-cut at the root of the cabbage, split it into two by hand, and wash.
- Salt the white part of the cabbage thoroughly and place it in a plastic bag to marinate for 3 hours, flipping the bag every hour to ensure even marination.
- Julienne the kelp and deseeded red chili peppers.
- Mix the julienned kelp, chili peppers with Wangshin Fish Sauce.
- Squeeze the cabbage to remove excess moisture and stuff the mixture in step 4 between the leaves. Let it rest in the refrigerator for about a day.
