Chinese Pickled Cabbage is a traditional Chinese recipe for a classic quick pickled of salted cabbage and carrot in a sweet vinegar brine. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Pickled Cabbage.
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This is a quick-pickled cabbage recipe as prepared in Taiwan and served in many Chinese restaurants (both in China and abroad).
Ingredients:
1kg cabbage (hand-pulled into large pieces)
175g carrots (cut into bite-sized pieces)
4 tbsp salt (plus ½ teaspoon for later)
500ml water
200g sugar
250ml white vinegar (5% acidity)
3 garlic cloves (smashed)
2-3 fresh chillies (optional)
2 bay leaves
1/2 tsp Sichuan peppercorns
Method:
Rip up the cabbage by hand and place in a large mixing bowl (you want pieces about 7x7cm). Add in the carrot pieces then scatter over and mix in the salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object and marinate for an hour in the refrigerator. (This process removes excess liquid and makes the vegetables crunchy, but don’t marinate for too long or the cabbage will be too salty.)
Next, combine the water and sugar (along with the bay leaves and Sichuan peppercorns if using) in a small pan. Bring to boil, then turn off the heat. Stir in the vinegar and the remaining ½ tsp salt. Set aside for the liquid cool completely. Remember to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Make sure to use a clean spoon every time you dip into the brine.
Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chillies. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature.
If you have any leftovers, leave them stored in the pickling liquid and use a clean utensil each time you serve them.
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