Photo: Korea Ministry of Food and Drug Safety

Beet and Napa Cabbage Pickles

Name: Beet and Napa Cabbage Pickles
Cuisine: South Korea
Ingredients: 10 g Beet (10 g); 20 g Napa cabbage (20 g); 50 g Korean radish (50 g); 50 g Apple (50 g); 10 g Carrot (10 g); 25 g Vinegar (25 g); 10 g Sugar (10 g); Bay leaves (2 sheets); 2 g Whole black peppercorns (2 g); 100 g Water (100 g)

비트 배추피클

Side dish

Side dishesCourse

48kcal · per serving

Not spicySpice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Beet and Napa Cabbage Pickles

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Beet비트(10 g)
10 g
Napa cabbage배추(20 g)
20 g
Korean radish무(50 g)
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
50 g
Apple사과(50 g)
50 g
Carrot당근(10 g)
10 g
Vinegar식초(25 g)
25 g
Sugar설탕(10 g)
10 g
Bay leaves월계수잎(2 sheets)
Whole black peppercorns통후추(2 g)
2 g
Water물(100 g)
100 g

Nutrition per serving

48kcal

10.1gCarbs

1.5gProtein

0.2gFat

9.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the radish and napa cabbage into pieces about 1 x 4 x 1 cm.
Cut the beet into pieces about 2 x 4 x 0.3 cm.
Cut the carrot into decorative shapes.
Blend the peeled apple with water in a 1:1 ratio and strain through a sieve to remove the solids.
Add vinegar to step 4 in a 2:1 ratio, add the bay leaves and peppercorns, and bring to a boil.
Add the prepared radish, napa cabbage, beet, and carrot, and let cool.

💡 TipAdding blended apple reduces the sugar, and the peppery bite of the peppercorns keeps the pickles tasty even with little sweetness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.