Hot and Sour Chinese Cabbage Hearts


Preparation info
  • Yields about 1½ cups , enough to serve


    with an assortment of cold dishes.
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Recipes abound for the chilled and tangy white cabbage pickle that northern Chinese so enjoy, the Chinese relative of the well-known Korean kim-chee. This one is unique for using only the very crisp ribs and core of the cabbage. Its distinctive taste comes from the combination of numbing Szechwan peppercorns and spicy fresh ginger, and its unusual texture is a result of the way the cabbage is cut.

  • Choose the variety of