Crisp and Refreshing Napa Cabbage and Cucumber Pickles
Crisp and Refreshing Napa Cabbage and Cucumber Pickles
An Irresistible Crunch and Tang! Napa Cabbage and Cucumber Pickles That Will Be a Family Favorite
Are vegetable prices soaring lately? 😥 Don’t worry! You can still make delicious, crisp, and refreshing pickles using budget-friendly cucumbers and napa cabbage. Experience a delightful burst of flavor and freshness with every bite! Inspired by the recipe from ‘Yori Cheonsa Haengbok Bapsang,’ let’s make these amazing Napa Cabbage and Cucumber Pickles that your whole family will adore. 🥬🥒
Ingredients- 700g young napa cabbage
- 3 cucumbers
- 1 Tbsp coarse salt
Pickling Brine Ingredients- 500ml total water
- 2/3 cup sugar (approx. 100g)
- 1/3 Tbsp salt (approx. 5g)
- 1 Tbsp fish sauce (approx. 15ml)
- 1 clove garlic (thumb-sized)
- 6 dried chili peppers (e.g., Vietnamese chili or Cheongyang pepper)
- 1 cup vinegar (200ml, add after turning off heat)
- 500ml total water
- 2/3 cup sugar (approx. 100g)
- 1/3 Tbsp salt (approx. 5g)
- 1 Tbsp fish sauce (approx. 15ml)
- 1 clove garlic (thumb-sized)
- 6 dried chili peppers (e.g., Vietnamese chili or Cheongyang pepper)
- 1 cup vinegar (200ml, add after turning off heat)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly, cut them in half lengthwise, and then slice them into approximately 1cm thick pieces. Slicing them too thinly might reduce the crispness, so aim for a good thickness.
Step 2
Trim the hard base of the young napa cabbage. Separate the leaves, then cut them into bite-sized pieces (similar to the cucumber size). Thoroughly washing your vegetables is essential!
Step 3
In a large bowl, combine the prepared cucumbers and napa cabbage. Sprinkle 1 Tbsp of coarse salt evenly over them. Gently toss to coat and let them sit for 30 minutes to pickle. The vegetables will soften and release their water.
Step 4
While the vegetables are pickling, let’s make the delicious brine. In a pot, combine 500ml water, 2/3 cup sugar, 1/3 Tbsp salt, 1 Tbsp fish sauce, 1 whole garlic clove, and 6 dried chili peppers. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved. After turning off the heat, stir in 1 cup of vinegar. (Boiling the vinegar for too long can cause the sourness to evaporate.)
Step 5
Drain the cucumbers and napa cabbage lightly after pickling for 30 minutes. Arrange them neatly in sterilized jars or containers. Including the vegetable juice released during pickling will add even more depth of flavor.
Step 6
Pour the warm pickling brine evenly over the pickled vegetables. Place a plate or a weight on top to ensure the vegetables are submerged in the brine, then cover the container. Let it sit at room temperature for about half a day, then refrigerate. You can enjoy these delicious pickles starting from the next day! Brighten up your meals with these crisp and tangy pickles!
