Thai Quick-Pickled Vegetables (Northeastern Style)

Steps

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1. 1
   Prepare the cabbage and green onions: Remove outer leaves from cabbage and cut into bite-sized pieces. Trim roots and old leaves from green onions, keeping the white and light green portions.
   ≈0:21
2. 2
   Wash the vegetables: Soak cut vegetables in salted water or vegetable cleaner for about 10 minutes to clean and disinfect, then drain well.
   ≈2:00
3. 3
   Cut the green onions: Halve or section them if too long, according to preference.
   ≈3:28
4. 4
   Begin pickling: Place cabbage in a clean container and vigorously massage with the heel of your hand to extract moisture. Add salt in portions (start with 30g), pressing firmly each time.
   ≈3:43
5. 5
   Add remaining ingredients: Once cabbage begins to wilt, add drained green onions, remaining salt (about 15g), sticky rice, and MSG. Continue massaging until well combined.
   ≈5:09
6. 6
   Ferment: Cover the container and let sit at room temperature for 1-2 days until pickled and tangy. The vegetables will soften but retain a crisp texture.
   ≈8:41
7. 7
   Taste and store: The finished pickle should smell fresh with no off odors. Transfer to a container and refrigerate in the vegetable compartment for 2-3 days. Avoid room-temperature storage after fermentation to prevent over-pickling.
   ≈9:04