Oriental Pickled Cabbage

Delight your taste buds with the bold and tangy flavors of Oriental Pickled Cabbage, a quick and easy recipe inspired by Asian cuisine. This vibrant dish combines crisp green cabbage and sweet carrots, infused with a harmonious blend of rice vinegar, soy sauce, sesame oil, and aromatics like garlic and ginger. The addition of red chili flakes delivers a subtle kick, while a touch of sugar balances the tartness perfectly. With just 20 minutes of prep and a simple fermentation process, this pickled sensation transforms a few humble ingredients into a versatile side dish or condiment that pairs beautifully with rice, noodles, or grilled meats. Perfect for meal prep, this make-ahead dish deepens in flavor over time, making it a must-try for fans of tangy, umami-packed bites.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 6

Ingredients

• 1 head (medium, about 2 pounds) Green cabbage
• 1 medium Carrot
• 2 tablespoons Salt
• 1 cup Rice vinegar
• 1 cup Water
• 1 tablespoon Sugar
• 3 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 2 cloves Garlic
• 1 inch piece Ginger
• 1 teaspoon Red chili flakes
• 2 stalks Green onion

Directions

Step 1

Remove the outer leaves of the cabbage, rinse it thoroughly, and cut it into thin strips. Place the cabbage in a large mixing bowl.

Step 2

Peel the carrot and julienne it into thin matchsticks. Add the carrots to the bowl with the cabbage.

Step 3

Sprinkle the salt over the cabbage and carrot. Massage the salt into the vegetables for 2-3 minutes until they begin to soften and release water. Let them sit for 10 minutes, then rinse under cold running water and drain well.

Step 4

In a small saucepan, combine rice vinegar, water, sugar, and soy sauce. Heat over medium heat until the sugar dissolves, approximately 2-3 minutes. Remove the saucepan from heat and let the mixture cool to room temperature.

Step 5

Mince the garlic and thinly slice the ginger. Add both to the cooled vinegar mixture, along with sesame oil and red chili flakes. Stir well to combine.

Step 6

Pour the vinegar mixture over the salted cabbage and carrot in the bowl. Toss everything together to coat evenly.

Step 7

Transfer the mixture to a clean, airtight jar or container. Pack it tightly to submerge the vegetables in the marinade. If necessary, place a small weight (like a clean jar or ramekin) on top to keep them submerged.

Step 8

Refrigerate the pickled cabbage for at least 24 hours to allow the flavors to develop. For best results, let it ferment for 2-3 days.

Step 9

Before serving, garnish with thinly sliced green onions. Serve chilled as a side dish or topping.

Nutrition Facts

Serving size	1605.7 grams (1605.7g)

Amount per serving	% Daily Value*
Calories	481

Total Fat 15.50g	20%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 16102mg	700%
Total Carbohydrate 79.50g	29%
Dietary Fiber 26.40g	94%
Total Sugars 44.90g
Protein 17.90g	36%

Vitamin D 0IU	0%
Calcium 446mg	34%
Iron 6mg	32%
Potassium 2023mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 13.5%

Carbs: 60.1%