Ingredients with Measurements:
- 1 head of Napa cabbage, chopped into bite-sized pieces
- 1 tablespoon salt
- 1/4 cup dried shrimp, soaked in water for 10 minutes and drained
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves, chopped
Special equipment needed:
- Large mixing bowl
- Colander
- Clean glass jar with lid
Step-by-step instructions:
1. Place the chopped Napa cabbage in a large mixing bowl and sprinkle with salt. Mix well and let sit for 30 minutes to draw out excess water.
2. Rinse the cabbage thoroughly with cold water and drain in a colander.
3. In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant, about 1-2 minutes. Grind the peppercorns in a spice grinder or mortar and pestle.
4. In a small bowl, mix together the ginger, garlic, sugar, rice vinegar, soy sauce, water, and sesame oil.
5. In a clean glass jar, layer the cabbage, dried shrimp, and Sichuan peppercorns. Pour the sauce over the top.
6. Cover the jar with a lid and let sit at room temperature for 2-3 days, or until the desired level of sourness is achieved.
7. Once fermented, store the Pao Cai in the refrigerator for up to 2 weeks.
8. To serve, garnish with green onions and cilantro.
Time:
Preparation time: 45 minutes
Fermentation time: 2-3 days
Total time: 2-3 days and 45 minutes
5. Temperature:
Room temperature for fermentation, refrigerated for storage and serving.
Serving size:
Makes about 2 cups of Pao Cai.
Nutritional information:
Calories: 35
Fat: 1g
Carbohydrates: 5g
Protein: 2g
Sodium: 600mg
Fiber: 2g
Substitutions for ingredients:
- Dried shrimp can be substituted with dried scallops or omitted for a vegetarian version.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced carrots or daikon radish for extra crunch.
- Use different types of cabbage, such as green or savoy cabbage.
- Add sliced chili peppers for extra heat.
Tips and tricks:
- Make sure to rinse the cabbage thoroughly to remove excess salt.
- Use a clean glass jar with a tight-fitting lid to prevent contamination during fermentation.
- Taste the Pao Cai daily during fermentation to monitor the level of sourness.
- Store the Pao Cai in the refrigerator once it has reached the desired level of sourness to prevent over-fermentation.
Storage instructions:
Store the Pao Cai in the refrigerator for up to 2 weeks.
Reheating instructions:
Pao Cai is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the Pao Cai in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with thinly sliced green onions and chopped cilantro leaves.
Pairings:
Pao Cai pairs well with rice dishes, stir-fries, and grilled meats.
Suggested side dishes:
Serve Pao Cai with steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the Pao Cai smells or tastes off, discard it and start over with fresh ingredients.
- If the Pao Cai is too salty, rinse the cabbage again before layering it in the jar.
Food safety advice:
- Use clean utensils and equipment to prevent contamination during fermentation.
- Make sure the Pao Cai is fully submerged in the sauce to prevent mold growth.
- If the Pao Cai develops mold or an off odor, discard it and start over with fresh ingredients.
Food history:
Pao Cai is a traditional Chinese pickled vegetable dish that has been enjoyed for centuries.
Flavor profiles:
Pao Cai has a sour, salty, and slightly spicy flavor with a crunchy texture.
Serving suggestions:
Serve Pao Cai as a side dish or condiment with Chinese meals.
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Region: Chinese