This quick kimchi-style spicy cabbage is bright, crunchy and full of garlicky heat, with a sweet-sour brine that makes it wonderfully moreish. It comes together in minutes, then ferments overnight into a tangy, fiery side that pairs beautifully with rice, grilled meats, or a fresh Seafood Celebration Salad. If you love light, vibrant bowls, the Quinoa Bowl with Roasted Tomatoes and Fried Egg is another easy favorite.
Ingredients
- 1 kg (2.2 lb) white cabbage, chopped
- 1 tbsp salt
- 1 carrot, julienned
- Fresh cilantro
- Green onion
- 2-3 garlic cloves
For the brine:
- 1 liter (4 cups) water
- 2 tbsp sugar
- 1 tsp paprika
- 2 tbsp 70% vinegar essence (or 200 ml 9% vinegar)
- 1/2 tsp black pepper
- 1/2 tsp coriander
- Salt to taste
- 1 tbsp hot red pepper
Instructions
- Salt the chopped cabbage and rest 1 hour.
- For the brine, combine water, sugar, hot pepper, paprika, vinegar, black pepper, coriander, and salt. It should taste sweet-sour-spicy.
- Once the cabbage releases its juice, add the carrot, garlic, green onion, and cilantro. Mix.
- Pack into glass jars, pour over the brine, and ferment 24 hours at room temperature. Store in the fridge.
Tips
- Taste the brine before pouring it over the cabbage and adjust the sugar, salt and heat until it is pleasantly sweet, sour and spicy.
- Use clean glass jars and keep the cabbage submerged in brine for the best crunch and flavor.
- For safe home fermentation basics, see the guidance at USDA, and for more bold, spicy cooking inspiration visit Serious Eats.
Nutrition (per 100 g): 89 kcal, protein 2 g, fat 5 g, carbs 1 g.