Craving a vibrant, tangy addition to your meals? Look no further than this quick and easy recipe for sour pickled Chinese cabbage! This traditional Chinese side dish is surprisingly simple to make, requiring minimal ingredients and even less time. Forget lengthy fermentation processes; this recipe delivers a perfectly sour and crunchy pickle in just three days, ready to elevate your favorite dishes. The satisfying crunch and bright, refreshing flavor make it a perfect accompaniment to dumplings, noodles, or even as a standalone snack.
This recipe uses readily available ingredients and a straightforward pickling process, making it accessible to even the most novice cooks. The result is a delicious, homemade pickle that's far superior to anything you'll find in the store. Ready to transform ordinary cabbage into an extraordinary culinary experience? Let's dive into the step-by-step process!
Tools Needed
- Glass jar
- Small bowl
- Knife
- Spoon
- Dryer (optional)
Ingredients
- Chinese Cabbage: 2kg
- Sea Salt: 6 tablespoons
- Sugar: 2 tablespoons
- Vinegar: 3 tablespoons
- Green Onion
- Shallots
Step-by-Step Instructions
Step 1. Prepare the Cabbage and Brine
- If possible, hang the cabbage to dry in the sun or wind until it wilts. Alternatively, use a dryer at 50°C for about 2 hours. This step helps make the cabbage crispier.
- Boil 3 liters of water with 6 tablespoons of sea salt and 2 tablespoons of sugar. Let it cool completely. Once cooled, add 3 tablespoons of vinegar.
- Wash and dry the cabbage. Cut it into bite-sized pieces. Chop green onions and shallots thinly.
Step 2. Pack and Submerge
- Place the cabbage pieces in a clean, sterilized glass jar. Add the green onions and shallots.
- Once the brine is completely cool, pour it over the cabbage, ensuring it's fully submerged. Cover the jar.
Step 3. Ferment and Monitor
- Leave the jar in a warm place. For optimal results, expose to sunlight for about half a day, then store in a cool place for 2-3 days. In colder climates, keep it indoors for 3-5 days until the cabbage turns yellow.
Step 4. Serve and Store
- Once the cabbage is fully yellow and ripe, it's ready to eat. Store the pickled cabbage in the refrigerator to prevent it from becoming too sour.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Choose slightly older cabbage for better results.
- Use a clean, sterilized jar to ensure food safety.
- Ensure the brine fully covers the cabbage to prevent spoilage.
- Use clean chopsticks when serving to avoid contamination.
- Moderation in salt intake is beneficial for health; salt contains beneficial bacteria that boost the immune system and digestion.
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage?
While Napa cabbage is best, you can experiment with savoy or green cabbage. The texture might be slightly different.
2. How long will the pickled cabbage last?
Stored in the refrigerator, your pickled cabbage should stay fresh and flavorful for about 2 weeks.
3. What if my cabbage isn't sour enough after 3 days?
Let it pickle for another day or two. You can also add a small amount more vinegar or rice vinegar to increase the sourness.
Enjoy your delicious, homemade pickled Chinese cabbage! This simple recipe is a perfect way to add a burst of flavor and texture to any meal. From now on, you'll always have a quick and easy way to elevate your culinary creations.