Description
Chinese Pickled Cabbage (also known as Suan Cai) is a popular and delicious side dish that pairs perfectly with a variety of Asian meals. With its tangy, savory flavor and crunchy texture, this pickled cabbage adds a refreshing contrast to rich dishes like stir-fries, noodles, or braised meats. The process of pickling enhances the cabbage’s natural flavors while infusing it with a delicious blend of spices and seasonings. Whether served as a side dish or used as an ingredient in soups and stews, Chinese Pickled Cabbage is a versatile and flavorful addition to your culinary repertoire.
Ingredients
Scale
- 1 medium napa cabbage (or Chinese cabbage)
- 1 tablespoon sea salt (or kosher salt)
- 3 tablespoons sugar
- 1/4 cup rice vinegar (or white vinegar)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1–2 dried red chilies (optional for spice)
- 1 tablespoon ginger, grated
- 1 teaspoon Sichuan peppercorns (optional)
- 1 cup water (filtered is best)
Ingredient Highlights
- Napa Cabbage: Napa cabbage is the ideal choice for this recipe due to its tender texture and mild flavor, which absorbs the pickling brine beautifully.
- Rice Vinegar: Rice vinegar gives the pickling solution a delicate, slightly sweet flavor that’s not too harsh compared to other types of vinegar.
- Sichuan Peppercorns: These add a unique numbing sensation and a hint of spice that is characteristic of Sichuan cuisine. Optional, but recommended for authentic flavor.
- Dried Red Chilies: If you like your pickles with a spicy kick, dried red chilies are a perfect addition.
Instructions
Prepare the Cabbage:
- Wash and Cut the Cabbage: Start by washing the napa cabbage thoroughly to remove any dirt. Cut the cabbage into quarters, remove the core, and slice the cabbage into bite-sized pieces (about 2-3 inches wide).
- Salt the Cabbage: Place the chopped cabbage in a large mixing bowl and sprinkle the sea salt over it. Toss the cabbage and salt together, ensuring that all the cabbage pieces are coated. Let it sit for 15-20 minutes to soften and release some moisture.
- Rinse and Drain: After the cabbage has softened, rinse it under cold water to remove excess salt. Drain the cabbage well, pressing out any remaining water.
Prepare the Pickling Solution:
- Mix the Brine: In a separate bowl, combine the sugar, rice vinegar, soy sauce, garlic, ginger, dried red chilies, Sichuan peppercorns, and water. Stir well until the sugar dissolves completely.
- Heat the Brine (Optional): For a more intense flavor, you can briefly heat the brine mixture in a small saucepan over low heat, just until the sugar and salt dissolve. This step is optional but can help the spices infuse faster.
Pickle the Cabbage:
- Combine the Cabbage and Brine: Place the drained cabbage into a large jar or container. Pour the pickling brine over the cabbage, making sure it’s fully submerged. If needed, press the cabbage down to ensure it’s covered with liquid.
- Seal and Store: Cover the jar with a lid or plastic wrap, and leave it at room temperature for 1-2 days to ferment. Stir the cabbage once a day to ensure it marinates evenly. After 1-2 days, store the pickled cabbage in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (fermentation time is key)
Nutrition
- Calories: 25-30 kcal