This Man's Cook Cabbage Pickle
A crisp, tangy-sweet side dish that pairs perfectly with rice, made by pouring a hot brine base of soy sauce and plum syrup over cabbage and cucumber, then letting it ferment for one day.
Ingredients needed 4 servings
Recipe
Cooking tips
- Unlike Western-style pickles that use salt, this recipe uses a soy sauce-based brine, making it a perfect match for traditional Korean meals.
- To maintain crispness, pour the brine while still hot—this sets the surface and prevents softening, preserving crunch even in the last bite.
- Avoid using chili powder as it clouds the brine; instead, rely on whole peppercorns and green chili peppers for spice, keeping the flavor clear and clean.
Recommended for
- Those looking for a refreshing, spicy-sour pickle to serve with fatty meats or fried dishes.
- Home cooks who want to use up leftover cabbage and random fridge vegetables to make a long-lasting side dish.
- Anyone curious about the secret to pickles that stay crisp even after days.
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