Oriental Pickled Cabbage Food

ASIAN PICKLED CABBAGE RESTAURANT APPETIZER

Steps:

• In a large mixing bowl, hand-rip the cabbage into large pieces (about 3" x 3" pieces)--they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don't marinate for too long or the cabbage will be too salty.
• Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It's a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
• Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
• Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.

ORIENTAL PICKLED CABBAGE

Steps:

• Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
• Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
• Pour over cabbage in a bowl with a fitted lid.
• Remove peppers unless you want the cabbage to be really hot.
• Refrigerate overnight, at least, until ready to use.
• Serve with any oriental meal, or eat as a snack anytime.
• Keeps in the fridge for a couple weeks or longer.

RED PICKLED CABBAGE

Steps:

• Grate or shred cabbage into very thin slivers.
• Place cabbage in a porcelain bowl.
• Add 1/2 cup of olive oil.
• Add 1/4 cup of Apple cider vinegar (I like the organic one).
• Add 2 to 3 tablespoon of raw honey.
• Toss and mix everything together and add salt & pepper to taste.
• Store in glass jar(s). Keeps fresh for a long time.
• The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.

PICKLED CABBAGE

Steps:

• Cut the first 2 inches off the top of the cabbage and use for something else.
• Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well.
• Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator).
• This is a Thai dish to be used a a side dish with curries.

CHINESE PICKLED CABBAGE (SZECHUAN STYLE)

Steps:

• Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
• (There should be about 8 C).
• Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
• When cool, add the gin and cabbage.
• Cover and refrigerate 4- 5 days.
• Remove the cabbage from the liquid and serve cold.
• The brine can be used over and over again (keep it refrigerated, of course).
• Add 2 t more salt every time you use it.
• After the first use it only takes about 2- 3 days for the cabbage to pickle.
• You'll need to add more chilies and another tablespoon gin after using the brine twice.
• Other vegetables can be used as well as cabbage.
• Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
• The vegetables can be combined.

ORIENTAL CABBAGE

Steps:

• Saute cabbage,celery,pepper and onion in oil over low heat for 10 minutes.
• Add soy sauce and paprika.
• Stir and serve.