For all my cabbage lovers out there… this recipe will give you another way to preserve cabbage OTHER THAN sauerkraut. It’s the same idea, KINDA, but this is more sweet and tangy… perfect on fish and veggie tacos.
It is fashioned after Pucker’s version out of Saratoga Springs, NY. I found this recipe online and made some minor variations, but the original recipe is here: https://amandanicolesmith.com/pak-dong/.
I’m not sure if this is an authentic Thai Pickled Cabbage dish, since I cannot find anything similar, but it is a tasty treat to keep your cabbage longer.
Pak Dong Thai Pickled Cabbage
TIME:
20 Min (assembly); 2-3 days (ferment)
|
MAKES:
2 quarts
HARVEST:
Cabbage, carrots, garlic, Thai peppers
| INGREDIENTS |
|---|
| 2 large cabbage, chopped |
| 2 large carrots, grated |
| 4-6 cloves of garlic, minced |
| 1/4 cup mustard seeds |
| 3-4 Thai peppers, chopped |
| 2-3 Tbsp. black sesame seeds |
| 1/4 cup apple cider vinegar |
| 1/4 cup white vinegar |
| 1 1/2 Tbsp. salt |
| 1/2 cup sugar |
DIRECTIONS:
- Wash and chop your vegetables.
- Mix everything together in a large bowl.
- Add about 2 inches worth of vegetable to the bottom of a jar and tamp it down to get rid of air bubbles and help with preservation.
- Continue the process until all vegetables are in the jar.
- Add a few pickling weights to the top of the jar to push the vegetables under the pickling liquid. If there isn’t enough liquid, add a little water to submerge everything.
- Close the jar and allow mixture to sit on the counter for a few days before use. Transfer to the fridge for longer storage.
NOTES:
- Green onions or scallions would be a nice addition to this recipe.
- Mixture keeps for several weeks in the fridge.
PRODUCTS FEATURED IN THIS VIDEO:
