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.
Curtido Curtido 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)
Kimchi No Korean meal is complete without at least one kind of kimchi, and the most traditional is made with napa cabbage. Make it as spicy as you like, or not at all in the case of white kimchi. (Image via Michael Natkin)
Kimchi Powder 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)