Hunan-Style Spicy Pickled Chinese Cabbage
1 min readThis 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.
MAKES 8 SERVINGS
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
