Quick And Spicy Chinese Cabbage Pickle Recipes
QUICK AND SPICY CHINESE CABBAGE PICKLE
Make and share this Quick and Spicy Chinese Cabbage Pickle recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Wash the cabbage leaves, and discard any discolored parts. Dry by spinning in a salad spinner or in several layers of paper towels. Chop up roughly.
- Mix together all the dry ingredients and orange zest in a bowl. If you're using a stock cube, crumble it up finely.
- Put the cabbage in the plastic bag, and the dry ingredients + orange zest. Close the bag with plenty of air in it (so it's like a balloon) and shake all around until the ingredients are evenly distributed.
- Open the bag, expel as much air as you can, and close again. Massage and toss the bag around, bruising the cabbage. Quite a lot of moisture will come out of the cabbage and melt the salt etc. Try not to burst the bag with over-enthusiastic kneading.
- You can eat this right away, or leave in the refrigerator in the bag for about an hour (you can do it over night too).
- To serve, drain off the excess moisture (which is delicious, but rather salty...though some people like to drink it off!). Drizzle with the optional lemon juice or sesame oil. Serve with any Japanese style meal. Makes a great bento box item.
Nutrition Facts : Calories 8.1, Fat 0.8, SaturatedFat 0.1, Sodium 387.7, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1
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- In a large mixing bowl, hand-rip the cabbage into large pieces (about 3” x 3” pieces)––they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don’t marinate for too long or the cabbage will be too salty.
- Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It’s a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
- Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
- Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.
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