Spicy Chinese Pickled Cabbage

Spicy Chinese Pickled Cabbage

Happy Year of the Snake everyone! Last week my little kitchen was burning the candle at both ends to get some delicious treats out for a CNY party last night, which I literally decided to throw on Monday. A surprising amount of people agreed to come considering the late notice, it being a Sunday and the snow, so a warm glowy feeling was had by ushering the new year over great food and friends. As per usual at my foodie parties, people had to be rolled out, so the following posts here at Minikin Kitchen will really be me catching up with what I cooked throughout the week ending with the on the day dumpling making sessions. Ahhh…Chinese New Year. I love you.

So. Let’s start with this spicy, sour and slightly sweet offering of chinese pickled cabbage. My veg box last thursday happened to contain Chinese Leaf (or Nappa Cabbage across the pond) as well as carrots. Serendipitous or what?  You can if you want substitute the Chinese leaf with a head of regular white cabbage, which will result in a firmer bite.

Pickled Cabbage:
1 large Chinese leaf cabbage - cut into 1.5 inch squares
2 carrots - thinly sliced into half moon shapes
4 fresh bird's eye chillies - deseeded and thinly sliced
1-2 inch piece of ginger - thinly sliced
1/2 tsp Szechuan peppercorns
1 cup of rice wine vinegar
1/2 cup granulated sugar
2 tbsp rice wine (the clear one)
1 tbsp salt

This is pretty easy side dish to prep in advance. Cut and put all the veg in a large tupperware box or jar, anything with a lid strong enough for you to shake everything up.

Heat up the vinegar and dissolve all the sugar and salt. Once it’s all dissolved add the rice wine and the peppercorns. Now add this to all the veg and shake it all up. The veg will shrink in volume over time adding loads of water to the mixture. What I ended up doing is whacking it all in a big Kilner jar and every morning and night rotate and stand the jar upside down (or right side up) to shift and coat it all. I made this on the Thursday evening and did a taste test Friday evening, so these quantities are the results of my adjustments.

Serve it up using a slotted spoon or chopsticks, you don’t want to serve it swimming in the pickling liquid. It does have a spicy kick, and although my friends enjoyed it, I’d start with 2 chillies and do a taste test a day or two in. I really like spicy food, but I’m into enjoying food not enduring it.

CNY 2013

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