Chinese Cabbage Pickle

Sit in a colander in fridge for three and a half hours. Peel a medium-sized daikon white radish cut.

Ly Foods Show you how to cook everydayseafoodschinses fooKorean foodWe first cut the cabbage from the middle and cut the leaves into thin shreds.

Chinese cabbage pickle. For a sweeter brine add another teaspoon or two of sugar or a sugar replacement. Method Remove the tough outer leaves of a small Chinese cabbage and cut it crosswise at 2cm intervals. If you prefer the flavor of caraway seeds or mustard seeds feel free to use them instead of the coriander seeds.

Cut the cabbage in pieces roughly 1 X 1 12 and separate the leaves. Using a 1 to 1 12 quart wide-mouth jar dissolve the salt in the hot water. Chinese pickled red cabbage with ginger is really crunchy with a zingy sweet and sour flavour strewn with flecks of red chilli and super thin matchsticks of fresh ginger.

Combine brown sugar soy sauce vinegar and salt. Halve the Chinese cabbage vertically note 6 to have two quarters of cabbage wedges. Place the cabbage wedges on paper baking paper newspaper etc and dry them in the sun for ½.

When cool add the gin and cabbage. Transfer to a bowl. Dry by spinning in a salad spinner or in several layers of paper towels.

Quick Chinese cabbage pickles Hakusai no sokusekizuke About 2 lb 1 kg a small whole head or half of a large head fresh Chinese napa cabbage about 6 cups cut up Wash the cabbage leaves and discard any discolored parts. Make the pickled cabbage with green cabbage and add very thinly sliced carrots for color. Wash and dry well and place in a large bowl.

Add the cold water Szechuan peppercorns and chilies and mix well. There should be about 8 C. Heat sugar with vinegar till sugar dissolved.

Combine all sliced vegetables sprinkle with the salt and gently toss with hands. Add cabbage and stir-fry until translucent but still crisp about 3 minutes. Fermented Chinese pickled cabbage arent just delicious but its also a great source of vitamins and probiotics.

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