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To pickle Northeastern Chinese sour cabbage, here is a basic recipe you can follow:
Ingredients:
- 1 large Chinese cabbage (Napa cabbage)
- 1 cup salt
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons chili flakes
- 3-4 cloves of garlic, minced
- 1-inch piece of ginger, minced
Instructions:
1. Cut the cabbage into quarters lengthwise and remove the core. Cut each quarter into bite-sized pieces.
2. In a large bowl, mix the cabbage with salt. Let it sit for about 2 hours to draw out excess water.
3. Rinse the cabbage thoroughly to remove excess salt and drain well.
4. In a separate bowl, mix together rice vinegar, sugar, Sichuan peppercorns, chili flakes, garlic, and ginger.
5. Add the drained cabbage to the vinegar mixture and toss well to coat.
6. Transfer the cabbage and the liquid into a clean, sterilized jar or container.
7. Press down on the cabbage to release any air bubbles and ensure it is submerged in the liquid.
8. Cover the jar loosely with a lid or cloth and let it ferment at room temperature for 2-3 days.
9. Taste the cabbage after 2-3 days. If it has reached your desired level of sourness, transfer it to the refrigerator to slow down fermentation. Otherwise, let it ferment for a few more days.
10. Enjoy your homemade Northeastern Chinese sour cabbage as a delicious side dish or ingredient in various dishes.
Remember to use clean utensils and containers throughout the pickling process to prevent contamination. Feel free to adjust the seasonings to suit your taste preferences.
