Hot and Sour Chinese Cabbage Hearts

Name: Hot and Sour Chinese Cabbage Hearts (酸辣白菜心)
Yield: Yields about 1½ cups, enough to serve 8–10 with an assortment of cold dishes.
Cuisine: Chinese
Ingredients: ¼ teaspoon Szechwan brown peppercorns; 2 teaspoons finely minced fresh ginger; ¼ teaspoon dried red chili flakes; 2–3 tablespoons sugar; 1½ teaspoons cider vinegar; 1½ teaspoons thin (regular) soy sauce; 1½ teaspoons coarse kosher salt; 1½–2 pounds Chinese cabbage (to yield ¾ pound heart and ribs); 1 tablespoon corn or peanut oil

酸辣白菜心

Preparation info

Yields about 1½ cups , enough to serve
8–10
with an assortment of cold dishes.

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

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

Ingredients

Asia
China
Preserve
Spicy

Ingredients

Method