Chinese pickled cabbage recipe?
I've discovered that I love the flavor of Chinese pickled cabbage so much so I need to a recipe to make it at home . Does anyone have a delicious authentic small family sized recipe? I've never pickled anything before but for I love the flavor to much not to try. I like the spicy Szechuan kind and I've had great non spicy at an Islamic Chinese restaurant so I'm looking for recipes for either.
Do you mean the kind that's basically vinegar, salt, and sugar? If so, I make that every so often and have a pretty decent recipe. I've tried using combinations of different vegetables and have settled on a mixture of cabbage, daikon, carrot, and pickling cucumbers as the family favorite.
If this is what you're looking for, I can post a recipe when I get home tonight.
The only thing about the recipe that should remain constant is the proportions of the brine ingredients. Scale them up or down as you like and use whatever vegetables in whatever amount you prefer. The parentheses are my comments.
Pickled Sweet & Sour Vegetables
1/2 head cabbage (I use more)
2 medium green peppers (I don't use)
1 lb. daikon (I just use one big daikon)
2 hot chili peppers (I've never noticed much heat, no matter what peppers I use)
(I add a few pickling cucumbers. I've tried adding fresh ginger and didn't care for it.)
3 qt. water
2 c. sugar
2 c. white vinegar
1 tsp. salt
1 c. water
Wash all vegetables and cut into size and shape of a french fry (slice the cucumbers thickly.)
Place 3 qt. water in a large Dutch oven or stock pot and bring to a boil. Add all vegetables (except cucumbers) and blanch 2 minutes. Drain and spread out vegetables to dry. When cool and dry, pack all the vegetables (including cucumbers) into a large glass jar or multiple smaller jars.
Put sugar, vinegar, salt, and 1 c. water in a saucepan, mix well, and bring to a boil. Remove from heat and let cool, Pour brine over the vegetables until they are covered. Close the jar and refrigerate 1 week before using.
You are looking for sichuan pao cai which is fermented. The recipe by the other user is for Cantonese suan cai, which is a quick pickle.
Here is a great recipe for Sichuan Pao Cai. I have used this recipe but I quadruple the amount of flower pepper. Thats just my preference.