Prep 50 mins
Cook 5 mins
Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result.
- 1 head chinese napa cabbage
- 2 tablespoons coarse salt
- 1 tablespoon minced ginger
- 1 tablespoon red pepper flakes
- 1⁄3 cup red wine vinegar
- 1⁄3 cup rice wine vinegar
- 3⁄4 cup sugar or 3⁄4 cup Splenda granular
- salt (to taste)
- 5 dried red chilies
- 3⁄4 teaspoon szechuan peppercorns, ground and sifted
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- Remove core from cabbage; shred.shred cabbage.
- Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
- In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
- Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
- Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
- Stir in toasted sesame oil and then chill until needed.
This was so good that we managed almost the whole thing between the two of us. I like extra spicy flavour from the chili/peppercorn oil. It was the perfect amount both hot and sour, bold but not overpowering. I'll make this again in future. Thanks for sharing!
Made this to accompany an asian-style chicken recipe. It truly is delicious, not too spicy, either. The flavor of the cabbage is really complimented by the combination of other flavors. I added a garnish of tamari-sesame roasted almonds for extra crunch. Thanks for this one.
We enjoyed this a lot and it really was a different style to an often boring vegetable