Pickled Chinese Cabbage Recipes

Steps:

• Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
• (There should be about 8 C).
• Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
• When cool, add the gin and cabbage.
• Cover and refrigerate 4- 5 days.
• Remove the cabbage from the liquid and serve cold.
• The brine can be used over and over again (keep it refrigerated, of course).
• Add 2 t more salt every time you use it.
• After the first use it only takes about 2- 3 days for the cabbage to pickle.
• You'll need to add more chilies and another tablespoon gin after using the brine twice.
• Other vegetables can be used as well as cabbage.
• Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
• The vegetables can be combined.

Steps:

• Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.
• Combine brown sugar, soy sauce, vinegar and salt.
• Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
• Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
• Transfer to tightly covered container and refrigerate overnight.
• Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.
• In step 2, add 1/2 teaspoons hot pepper flakes.

Steps:

• In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Steps:

• In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.