Chinese Pickled Cabbage
Tangy, crunchy, and packed with bold flavors, Chinese Pickled Cabbage is a traditional condiment that brings a burst of umami to any table. This easy homemade recipe features Napa cabbage soaked in a fragrant brine of white vinegar, ginger, dried chili peppers, and Sichuan peppercorns, delivering the perfect balance of sour, salty, and spicy notes. Fermented naturally to achieve its signature tang, this pickled cabbage makes an irresistible side dish or topping that complements everything from grilled meats to stir-fries. With just 20 minutes of prep, a few simple ingredients, and a little patience, you can enjoy this versatile and healthful fermented delight straight from your refrigerator.
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Recipe Information
Ingredients
- 1 large head Napa cabbage
- 3 tablespoons Salt
- 4 cups Water
- 1 cup White vinegar
- 2 tablespoons Sugar
- 1 2-inch piece, thinly sliced Ginger
- 3 whole Dried chili peppers
- 1 teaspoon Sichuan peppercorns
Instructions
Remove the outer leaves of the napa cabbage and slice the cabbage into 2-inch-wide strips or chunks. Rinse well and drain thoroughly.
In a large bowl, sprinkle the cabbage with salt and gently massage it into the leaves to evenly coat. Let it sit for 1-2 hours to draw out moisture, tossing occasionally.
Once the cabbage has wilted and released water, rinse it thoroughly under cold running water to remove excess salt. Drain well and pat with clean kitchen towels to remove as much moisture as possible.
In a medium saucepan, bring 4 cups of water to a boil. Add the white vinegar, sugar, ginger, dried chili peppers, and Sichuan peppercorns. Stir until the sugar dissolves. Remove from heat and let the brine cool completely to room temperature.
In a clean glass jar or a ceramic crock, pack the cabbage tightly, layering it with the ginger slices, dried chilies, and Sichuan peppercorns from the brine. Pour the cooled brine over the cabbage to fully submerge it, leaving about 1 inch of headspace at the top of the jar. Use a small weight or a clean, food-safe item to keep the cabbage submerged.
Seal the jar with an airtight lid but do not overly tighten. Store it at room temperature (around 68-72°F or 20-22°C) for 3-5 days to ferment. Check daily to ensure the cabbage remains submerged and burp the jar if necessary to release gas buildup.
Once the desired tanginess is achieved, transfer the jar to the refrigerator to stop the fermentation process. Allow at least 24 hours in the fridge for the flavors to further develop before serving.
Serve chilled as a side dish or condiment. Store in the refrigerator for up to 4 weeks.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21376 mg | 929% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 44.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 901 mg | 69% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2875 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
