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Hunan-Style Spicy Pickled Chinese Cabbage

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This is wonderful tossed with rice or noodles, or spooned over grilled eggplant or veggie burgers. For a milder taste, omit the seeds from the chili peppers.


1⁄2 pound Napa cabbage leaves, washed, dried, cut into about 2 1⁄2-by-3⁄4-inch pieces

1 tablespoon salt

1⁄4 cup sugar

1⁄4 cup plain rice vinegar

3 small fresh red chili peppers, seeded, if desired, and finely chopped

1⁄2 tablespoon finely chopped fresh ginger

1 tablespoon canola oil, heated until very warm

In a medium bowl, toss together the cabbage and salt until well combined. Let stand, uncovered, 1 hour. Drain well in a colander, pressing down with the back of a large wooden spoon.

Meanwhile, in another medium bowl, combine the sugar and vinegar. Add the drained cabbage, chili peppers, and ginger, tossing well to thoroughly combine. Transfer to a clean glass jar and add the warm oil, swirling the jar to combine. Let stand 10 minutes, or until completely cooled. Cover tightly and refrigerate a minimum of 2 days, or up to several weeks. Serve chilled or at room temperature.

{PER SERVING} Calories 70 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 2g • Sodium 809mg

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