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2. How to pickle cabbage deliciously and crisply
Step 1: Prepare the Ingredients
- Choose firm cabbage, peel off the outer leaves, wash, and then finely shred. After shredding, rinse again with clean water and let it drain.
- Peel and finely julienne the carrot, then let it drain.
- Clean and pick the cilantro, discard the leaves, keeping only the stems. Next, cut the cilantro into approximately 5cm pieces. After cutting, place the cilantro in a separate basket to drain.
- Wash and finely chop the onions and cilantro, about 1 cm in size.
Step 2: Make the Pickled Cabbage Brine
- Start by using boiled then cooled water for the brine. Avoid using lukewarm water as it may expose the cabbage to bacteria, affecting the quality during the pickling process and the health of the eater.
- Place a strainer (or a glass jar) with about 2 liters of boiled then cooled water + 3 teaspoons of salt + 2 teaspoons of sugar + 50ml of vinegar. Stir the mixture well to dissolve sugar, salt, and vinegar evenly in the water.
Step 3: Pickling the Cabbage
- Add the prepared cabbage, carrot, cilantro, and chopped onions and cilantro into the strainer from step 2. Mix the ingredients thoroughly to ensure even absorption of the brine and uniform distribution among the ingredients.
- After mixing, use a plate placed horizontally on the strainer to keep the cabbage submerged beneath the brine. Then seal the strainer tightly and let it ferment for 1.5 to 2 days until the cabbage becomes tangy and ready to eat.
- Note: During the pickling process, if you want to speed up the pickling, every half a day, open the strainer, mix the cabbage inside, and then seal it again. Pickled cabbage can be consumed within 1–2 days after it turns tangy.
This method of pickling cabbage is often applied during the winter season when cabbage is abundant or during the days leading up to Tet (Lunar New Year). It is a familiar and anti-boredom dish, beneficial when consumed in moderation and the right way.
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