This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.
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- 1Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
- 2(There should be about 8 C).
- 3Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
- 4When cool, add the gin and cabbage.
- 5Cover and refrigerate 4- 5 days.
- 6Remove the cabbage from the liquid and serve cold.
- 7The brine can be used over and over again (keep it refrigerated, of course).
- 8Add 2 t more salt every time you use it.
- 9After the first use it only takes about 2- 3 days for the cabbage to pickle.
- 10You'll need to add more chilies and another tablespoon gin after using the brine twice.
- 11Other vegetables can be used as well as cabbage.
- 12Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
- 13The vegetables can be combined.
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Nutritional Facts for Chinese Pickled Cabbage (Szechuan style)
Serving Size: 1 (1556 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 27.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1757.5 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 1.4 g
- Sugars 2.6 g
- Protein 1.0 g
The following items or measurements are not included: