Pickled Chinese Mustard Cabbage

Name: Pickled Chinese Mustard Cabbage
Total time: 5 min
Yield: Makes: 1 quart pickles
Cuisine: China
Ingredients: 2 to 3 slices of fresh, peeled ginger; 2 teaspoons fine sea salt; ½ cup (100 g) granulated sugar; ½ cup (140 ml) white vinegar; ½ cup (140 ml) hot water; 2 pounds (500 g) mustard cabbage, cut into bite-sized pieces

Preparation info

Makes:
1 quart
pickles

Difficulty
Easy
Ready in
5 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Chinese mustard cabbage is called gai choy in Cantonese, and it’s delicious in soups and stir fries. But I like it best of all pickled!

Ingredients

Brine

½ cup (140 ml) hot water
½ cup (140

Asia
China
Side dish
Vegan
Gluten-free

Method

Boil a large kettle of water.
Make the brine. Stir together the hot water, vinegar, sugar and salt in a large measuring cup. Stir briskly to dissolve the sugar and salt. Set aside to cool.
Place the cabbage in a large heatproof bowl and pour just-boiled water over it. Gently stir until the cabbage turns bright green and glistens, 2 to 3 minutes. Drain.</