Description
This simple and addictive pickled cabbage recipe only requires 5 minutes of prep. And they’re ready to eat in an hour!
Ingredients
Units
Scale
- 200g napa cabbage leaves, chopped bite size
- 1 teaspoon coarse sea salt
Instructions
- Place the chopped cabbage in a bowl and sprinkle salt on top.
- Massage the leaves while tossing them so they are evenly covered with salt.
- Transfer the cabbage and salt to a pickle maker, and close the lid, twisting until the leaves are tightly together. Refrigerate and pickled for 1 to 3 hours.
- If you do not have a pickle maker, place the cabbage and salt in a plastic bag, remove as much air from the bag as you can, and seal. Refrigerate and pickle for 1 to 3 hours.
- Drain the excess water and serve. If you find the cabbage too salty, place the leaves in a strainer and rinse with a little water. Drain well and serve.
Notes
Storing pickled cabbage: Put the pickles in a jar or airtight storage container and refrigerate for up to 10 days.
Nutrition
- Serving Size: About 1/2 cup
- Calories: 10
- Sugar: 0g
- Sodium: 1102mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Fiber: 0g
- Protein: 0.8g
- Cholesterol: 0mg
