Cabbage is your friend! Whether you're working with the Western globes in green or red, or crisp heads of napa cabbage, a little salt, time and patience can turn it into a traditional condiment with a global footprint. From tangy sauerkraut to spicy kimchi and beyond, here's a few ways to make the most of this ubiqutous veg.
Cortido is Central America's answer to sauerkraut: Same tangy taste, but punched up with Mexican oregano and the fiery kick of chili peppers. (Image via rcakewalk)
Dehydrated Sour Cabbage Crisps
Do you have a dehydrator? Do you make sauerkraut? Then this recipe was made for you! Try these fermented and then dehydrated sour cabbage crisps. They work great as a snack or as a garnish! (Image via fermup)
This recipe is a lot of work but the results are a lot of fun. It's a great topping for French fries, popcorn, dry rubs, or an all-around intense seasoning. (Image via Well Preserved)
Pickled Chinese Cabbage
There are many kinds of pickled Chinese vegetables, but this is a refreshing sweet and spicy pickled Chinese cabbage made with aromatic Sichuan peppercorns. (Image via Use Real Butter)