Cabbage from Kraut to Kimchi and Beyond

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.

Sauerkraut
Sauerkraut
Whether you start with green or red cabbage, you can whip up a batch of tangy kraut using just cabbage, salt and a mason jar, but branch out and try variations like cran-apple, jicama-apple or kicked up with Sichuan spices. (Image via Food in Jars)
Cortido
Cortido
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)
Kimchi
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 with Asian pears. (Image via Michael Natkin)
Kimchi Powder
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
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)

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