Boistfort Valley Farm
Community Supported Recipe Box

Pickled Napa Cabbage, Carrots, and Snow Peas


  • 1/2 cup rice vinegar (not seasoned)
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 teaspoons salt
  • 1/2 teaspoons finely chopped garlic
  • 3 whole cloves
  • 5 medium carrots, grated or (if you're ambitious) cut into matchsticks
  • 3/4 lb snow peas, trimmed and strings discarded
  • 1 1/4 lb cabbage, shredded
  • 2 tablespoons thinly sliced seeded fresh mild red chile


dish: side
season: summer

Prepare the carrots, peas, cabbage and chile and toss together in a heat safe bowl. Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat. Remove and discard the cloves. Pour hot liquid carefully over the vegetables. Let sit, uncovered, 30 minutes. Serve.

Adapted from Gourmet, June 2005