Pickled Napa Cabbage
Pickling this cabbage gives you a fresh twist on sauerkraut.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2007
- 1/2 medium napa cabbage (about 1 pound), sliced crosswise 1/4 inch thick
- 1 English cucumber, halved, seeded, and thinly sliced on the diagonal
- 1 medium onion, halved and thinly sliced
- 1 cup white-wine vinegar
- 1/4 cup sugar
- 1/4 cup coarse salt
In a large heatproof bowl, combine cabbage, cucumber, and onion.
In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.