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Quick Pickled Napa Cabbage

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A crisp and tangy quick pickled napa cabbage that adds a refreshing crunch to any meal. Lightly sweet and garlicky, it’s a fast and versatile side dish.

Ingredients

  • 4 cups napa cabbage, chopped
  • 1 tablespoon salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Place the chopped napa cabbage in a large bowl, sprinkle with salt, and toss well. Let sit for 20–30 minutes to draw out moisture.
  2. Rinse the cabbage lightly under cold water, then drain and squeeze out excess liquid.
  3. In a separate bowl, mix rice vinegar, water, and sugar until the sugar dissolves.
  4. Add minced garlic and red pepper flakes if using.
  5. Combine the cabbage with the pickling liquid and toss until evenly coated.
  6. Transfer to a clean jar or container and refrigerate for at least 1 hour before serving.

Notes

  • Add sliced carrots or radishes for extra crunch and color.
  • Include a splash of soy sauce or sesame oil for deeper flavor.
  • Adjust sugar to balance sweetness and acidity to your taste.
  • Store in an airtight container in the refrigerator for up to 1 week.
  • Best served cold or at room temperature; do not reheat.

Nutrition

Find it online: https://thefamilycooking.com/quick-pickled-napa-cabbage/