Chinese Pickled Cabbage (Szechuan style)
- Ready In:
- 120hrs
- Ingredients:
- 7
- Yields:
-
8 cups
ingredients
- 1 lb cabbage, tough outer leaves removed
- 2 dried finger hot chili peppers
- 2 tablespoons salt
- 1 cup hot water
- 3 cups cold water
- 1⁄4 teaspoon szechuan peppercorns
- 2 tablespoons gin
directions
- 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.
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RECIPE SUBMITTED BY
tgobbi
United States
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.