Pickled cabbage, or som as it's known in many cultures, is a vibrant and versatile side dish that adds a delightful crunch and tang to any meal. Its simple preparation belies a depth of flavor that develops beautifully over time, transforming humble cabbage into a culinary gem. Whether you're a seasoned pickler or a complete beginner, this recipe is designed to guide you through the process of creating perfectly pickled cabbage, achieving that ideal balance of sweet, sour, and spicy. The unique fermentation process also adds beneficial probiotics to your diet, making it a healthy addition to your table.
This easy-to-follow recipe utilizes readily available ingredients and requires minimal equipment, making it perfect for home cooks of all skill levels. From preparing the cabbage to the crucial fermentation period, we'll cover every step in detail. Ready to transform ordinary cabbage into extraordinary som? Let's dive into the step-by-step instructions!
Tools Needed
- Knife
- Large bowl
- Container for pickling
Ingredients
- Cabbage: 2 large heads
- Salt: 1 large handful
- Sugar: 1 tablespoon
- Cooked Rice: 1 ladle
- Water: Sufficient for rinsing and soaking
Step-by-Step Instructions
Step 1. Prepare the Cabbage
- Cut the cabbage into small pieces. Cut the large stems into smaller pieces for easier pickling.
- Mix the cut cabbage with a large handful of salt. Gently mix to allow the cabbage to release water.
Step 2. Rinse and Season
- Wash the cabbage thoroughly with water about 3 times to remove excess salt. Drain well.
- Add 1 tablespoon of salt, ½ tablespoon of sugar, and 1 ladle of cooked rice to the washed cabbage.
- Gently mix the ingredients for about 5 minutes, ensuring not to crush the cabbage.
Step 3. Submerge and Ferment
- Add enough plain water to cover the cabbage.
- Leave the pickled cabbage at room temperature for about 2 days, or overnight in a bag for selling.
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Tips
- The water released from the cabbage during the salting process should be drained.
- Avoid crushing the cabbage while mixing to maintain its texture.
- The pickling process takes about 2-3 days for the cabbage to become sour enough. You can eat it after one day, but it's more sour after 2-3 days.
Nutrition
- N/A
FAQs
1. How long does it take to make pickled cabbage?
The actual prep time is quick, about 15-20 minutes. However, fermentation takes at least a few days for the best flavor. Check the recipe for specific timing.
2. Can I use any type of cabbage for this recipe?
While Napa cabbage is traditionally used for *som*, you can experiment with other cabbages like green or red cabbage. The flavor profile might change slightly.
Enjoy your homemade pickled cabbage! This easy recipe allows you to create a delicious and healthy condiment perfect for various dishes. From now on, you can savor the satisfying crunch and tangy flavor of som whenever you desire.