Pickled napa Cabbage (Dưa cải thảo)

In Vietnam, they love to eat pickles with main dishes so that there are lots of pickled foods. Eating a lot of meat, fish, Banh chung, and Banh tet on Tet days, or greasy foods, you will definitely crave vegetables. Why not try making a jar of Pickled napa cabbage to serve with those.

Pickled capa cabbage

Pickled napa cabbage.

Ingredients for Pickled Napa Cabbage

Napa cabbage: 400 gr

Salt: 15 gr

Garlic: 2 cloves

Ginger: 1 bulb

Chili sauce: 15 gr

White sugar: 20 gr

Vinegar: 20 ml

Scallion: 100 gr

How to make Pickled Napa Cabbage?

Wash napa cabbages, slice, drain. Then, mix the cabbage with salt and let them sit for about 30 minutes.

Wash scallions, chop. Peel ginger, slice.

Use your hands to squeeze the cabbage juice out. Add cabbage, garlic, ginger, chili sauce, white sugar, vinegar, scallions in a bowl, mix well.

Finally put everything in a glass jar, cover, and keep them in a cool place. After 1 day, you can use them.

Pickled napa cabbage has a sour, spicy, sweet taste, so it’s easy to eat. Combining with other dishes will help you get sick.

Hopefully, this pickle will help your family not tired of greasy foods during the Tet holidays. Wish you and your relatives good health and good luck in the new year!

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