Pickled Chinese Cabbage

Name: Pickled Chinese Cabbage
Yield: Serves 6—8
Cuisine: China
Ingredients: 15 ml/1 tbsp salt; 500 ml/scant 1 pint/2 cups white vinegar; 3 fresh red chillies, stalks removed, sliced lengthways and seeded; 5 ml/1 tsp sugar; 1 large Chinese cabbage

Preparation info

Serves
6—8

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Chinese cabbage — also known as napa cabbage — is a large, leafy vegetable with firm, white stalks and pale leaves that are similar to cos or romaine lettuce in texture. This pickle is typical of Jilin cooking. It has a very crisp texture and a tangy, clean taste. Make it 2 days in advance.

Ingredients

1 large Chinese cabbage
15 ml/1 tbsp salt
500

Asia
China
Preserve
Gluten-free
Vegan

Method

Cut the cabbage into 1cm/½in wide strips and shred the leaves into small pieces. Place in a bowl and sprinkle the salt all over. Toss well, then cover and leave overnight to soften.
Take out a handful of cabbage at a time and squeeze out any moisture. Pat dry with kitchen paper.
Pour the vinegar into a pan and bring to the boil. Add the cabbage and si