Quick Thai Pickled Cabbage

Name: Quick Thai Pickled Cabbage
Yield: Serves 32, makes 2 cups
Ingredients: ½ small head, napa cabbage, quartered, cored, and cut into 1-inch pieces (3 cups); 2 teaspoons, canning and pickling salt; ½ cup, unseasoned rice vinegar; 2 tablespoons shredded fresh, Thai basil; 2 teaspoons, minced lemon grass; 2 teaspoons, sugar; 1 , jalapeño chile, stemmed, seeded, and sliced thin; 1 , garlic clove, minced; 1 teaspoon, grated fresh ginger

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Crunchy and tender, aromatic and tangy, this quick-pickled cabbage evokes the freshness and vibrancy of Thai cuisine.

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES32, makes 2 cups

TIME25 minutes, plus 1½ hours resting

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

Ready in less than 2 hours, it makes an easy starter or accompaniment to a meal; it is particularly delicious with grilled fish, and is great for adding texture and fragrance to a rice bowl or noodle dish. We chose napa cabbage over other v...

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