Taiwanese Pickled Cabbage
By Tiffy Cooks
If you ever wondered how to make the sweet and sour Taiwanese Pickled Cabbage stuffed inside the famous night market Stinky Tofu, this is the recipe for you. Crunchy, refreshing, healthy, and super easy to make at home, I always have Taiwanese Pickled Cabbage in the fridge at all times as it is the perfect side dish for every meal. Our family friend, an AMAZING chef, shared her secret tips in this recipe to EXTRA crunchy Homemade Taiwanese Pickled Cabbage.
Ingredients
- 2 lb Cabbage
- 1 Carrot
- ⅛ cup Salt
- ⅛ cup Sugar
- 2 Thai Chili optional
- 1 cup Rice Vinegar
- 1 cup Sugar
- 2 cups Water
Instructions
- Clean and cut the cabbage into bite-sized pieces; you can also hand-rip the cabbage as well. Add in ⅛ cup of salt and ⅛ cup of sugar, toss everything together, and set it aside for at least 20 minutes. To speed up the process, you can also add a heavy object on top of the cabbage.
- Slice the carrots into thin strips, add in 1 tbsp of salt, and 1 tbsp of sugar, toss and set it aside for 20 minutes.
- Add 1 cup of vinegar, 1 cup of sugar, and 2 cups of water to a pot. Turn the heat to medium-low, and simmer until the sugar is cooked. Let it cool down completely on the side.
- After 20 minutes, squeeze out all the excess water from the cabbage and carrot. Add in 2 chopped Thai chili (optional), and toss everything together.
- Pour in the vinegar mixture, and massage everything together.
- Store in an air-tight container overnight, and enjoy! It can last in the fridge for up to 3 weeks.
Video
Notes
(the ratio is always 1:1:2)
Nutrition
Calories: 150kcalCarbohydrates: 36gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 1799mgPotassium: 257mgFiber: 3gSugar: 33gVitamin A: 1518IUVitamin C: 69mgCalcium: 55mgIron: 1mg
