Quick-Pickled Chinese Cabbage- Namul Style. Great recipe for Quick-Pickled Chinese Cabbage- Namul Style. I turned a quick-pickled Chinese cabbage into a namul-style dish. If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness.
You can adjust the ingredients of the recipe according to your favorites, such as purple cabbage, carrot and other spices.
Rinse to get rid of the salt completely, drain and wring the vegetables dry before packing them firmly into a glass jar.
This quick pickled cabbage is a delicious condiment to have on hand since it goes with just about everything.
You can cook Quick-Pickled Chinese Cabbage- Namul Style using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Quick-Pickled Chinese Cabbage- Namul Style
- You need 1/4 head of Chinese cabbage.
- You need 1 of Salt (for cabbage).
- Prepare 2 tbsp of ☆Sesame oil.
- It's 1 tsp of ☆Chicken soup stock granules.
- Prepare 2 of to 3 tablespoons ☆Vinegar.
In addition to the tangy flavor, pickled red cabbage brings a pop of bright color to a plate; when the acidic vinegar brine comes into contact with the cabbage, the vegetable goes from deep purple to a beautiful shade of red. Put water, lemon juice, vinegar, salt and sugar in a pot. Put the chopped cabbage, garlic, red pepper flakes and black peppercorn into this boiling water. Add in the cut carrots and ¼ cup salt.
Quick-Pickled Chinese Cabbage- Namul Style step by step
- Cut the Chinese cabbage lengthwise into 2 to 3 pieces, then shred into 5 mm against the grain..
- Sprinkle salt on the cabbage, rub in well with your hands, and leave it for a while..
- When a lot of moisture has come out of the cabbage, squeeze it out tightly by hand..
- Put the squeezed out cabbage and the ☆ ingredients in a bowl and mix well. The flavors will have blended and it will be ready to eat in about 5 minutes..
Use your hands to thoroughly and evenly distribute the salt with the vegetables. Best Korean Bean Sprout Recipe - Sukju Namul. Then add bird's eye chillies , chillies , carrot and radish slices, stir well. Add the remaining cabbage , and press down to ensure that the cabbage soaks in the marinade. We are big fans of Kim-chi, Sauerkraut, and pickled cabbage of any kind.
