Ingredients with Measurements:
- 1 head of Chinese cabbage, chopped into bite-sized pieces
- 1 cup of rice vinegar
- 1/2 cup of sugar
- 1 tablespoon of salt
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1 teaspoon of red pepper flakes
- 1 teaspoon of sesame oil
Special Equipment Needed:
- Large mixing bowl
- Glass jars with lids
Step-by-Step Instructions:
1. In a large mixing bowl, combine the chopped Chinese cabbage, grated ginger, minced garlic, and red pepper flakes.
2. In a separate bowl, mix together the rice vinegar, sugar, salt, and sesame oil until the sugar and salt are dissolved.
3. Pour the vinegar mixture over the cabbage mixture and toss until the cabbage is evenly coated.
4. Transfer the cabbage mixture to glass jars and seal with lids.
5. Allow the jars to sit at room temperature for 24 hours to ferment.
6. After 24 hours, transfer the jars to the refrigerator and let them sit for at least 2 days before serving.
- Time:
Preparation time: 20 minutes
- Fermentation time: 24 hours
- Refrigeration time: 2 days
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- Makes approximately 4 cups of pickled Chinese cabbage
Nutritional information:
- Serving size: 1/2 cup
- Calories: 60
- Total fat: 1g
- Sodium: 390mg
- Total carbohydrates: 13g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 2g
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sugar can be substituted with honey or maple syrup.
- Red pepper flakes can be substituted with chili powder or cayenne pepper.
Variations:
- Add sliced carrots or radishes for extra crunch and flavor.
- Use different types of cabbage, such as Napa cabbage or bok choy.
- Add sliced onions or scallions for extra flavor.
Tips and Tricks:
- Use a clean and sterilized jar to prevent contamination during fermentation.
- Make sure the cabbage is completely submerged in the vinegar mixture to prevent spoilage.
- Taste the pickled cabbage after 2 days in the refrigerator and adjust seasoning as needed.
Storage Instructions:
- Store pickled Chinese cabbage in the refrigerator for up to 2 weeks.
Reheating Instructions:
- Pickled Chinese cabbage is typically served cold and does not need to be reheated.
Presentation Ideas:
- Serve pickled Chinese cabbage as a side dish or topping for sandwiches and burgers.
- Garnish with sesame seeds or chopped cilantro for extra flavor and presentation.
Pairings:
- Pickled Chinese cabbage pairs well with grilled meats, stir-fries, and rice dishes.
Suggested Side Dishes:
- Serve pickled Chinese cabbage with steamed rice, roasted vegetables, or a side salad.
Troubleshooting Advice:
- If the cabbage smells or tastes sour or off, it may have spoiled and should be discarded.
Food Safety Advice:
- Use clean and sterilized equipment to prevent contamination during fermentation.
- Make sure the cabbage is completely submerged in the vinegar mixture to prevent spoilage.
Food History:
- Pickled vegetables have been a staple in Chinese cuisine for centuries and were traditionally used as a way to preserve vegetables for the winter months.
Flavor Profiles:
- Pickled Chinese cabbage has a tangy, sweet, and slightly spicy flavor.
Serving Suggestions:
- Serve pickled Chinese cabbage as a side dish or topping for sandwiches and burgers.
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Region: Chinese