ASIAN PICKLED CABBAGE RESTAURANT APPETIZER
Many Chinese restaurants will serve pickled cabbage as a complimentary appetizer. Pickled cabbage is sweet, sour and refreshing to wake up your taste buds
Provided by Judy
Categories Vegetables
Time P1DT2h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 98 kcal, Carbohydrate 24 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 907 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
KOREAN SPICY PICKLED CABBAGE (BAECHU KIMCHI)
Steps:
- Enjoy.
Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 5204 mg, Sugar 3 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g
CHINESE PICKLED CABBAGE (SZECHUAN STYLE)
This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.
Provided by tgobbi
Categories Chinese
Time P5D
Yield 8 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1
SPICY CURTIDO (PICKLED CABBAGE SLAW)
Curtido is a lightly pickled cabbage slaw common in Central America. Using a half jalapeno gives it some real zip but you can always dial back on it if you want. (Note: these instructions are not meant for long term canning.)
Provided by Mexican Please
Number Of Ingredients 9
Steps:
- Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
- Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
- Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
- Fill two pint-sized Mason jars with the veggies and top with the brine.
- Seal well and let pickle overnight in the fridge.
Nutrition Facts : Calories 17 kcal, ServingSize 1 serving
QUICK-PICKLED CABBAGE
Steps:
- Gather the ingredients.
- Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
- Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
- Put the shredded red cabbage in a bowl and then pour the hot brine over it.
- Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
- Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
More about "quick and spicy chinese cabbage pickle food"
CHINESE SPICY PICKLED NAPA CABBAGE - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Cut Napa cabbage into sixths, core and slice across each section into 2-inch (5 cm) wide sections; mix well with salt. Cover; set aside at room temperature for 1 day in warm weather or 2 in cooler weather (taste after 1 day to see if the cabbage has soured). Rinse lightly under cold running water; drain, squeezing out excess moisture. Set aside.
- In a dry frying pan over medium heat, toast Szechuan peppercorns until fragrant and slightly darkened. Toast chilies until fragrant and slightly darker in color. Stir together cabbage, Szechuan peppercorns, chilies, ginger and garlic (if using), pressing with your hands to extract liquid from cabbage and to break up the chilies. Cover; refrigerate 1 day before serving.
QUICK PICKLED CABBAGE - EASY METHOD | GIVE RECIPE
From giverecipe.com
5/5 (2)Total Time 15 minsCategory AppetizerCalories 28 per serving
- Put the chopped cabbage, garlic, red pepper flakes and black peppercorn into this boiling water. Give it a good stir and remove from heat.
QUICK & SPICY PICKLED CABBAGE WITH JALAPENOS - NO …
From nosweatvegan.com
5/5 (1)Servings 10Cuisine AmericanCategory Condiment, Side Dish
- Thinly slice or shred the cabbage and carrots. (Or buy pre-shredded.) Place in a large mason jar. (You just might have to push it down to get it all in, but that's okay because once the liquid hits, the size of the veggies will reduce.)
- Carefully wash and prepare the jalapenos. Slice into rings or half moons. Remove the seeds for less heat or leave them in for a real kick! Add the jalapenos to the jar with the veggies.
- In a small sauce pot, add the remaining ingredients and bring to a quick boil, stirring or whisking until the syrup and spices are incorporated.
- Remove pot from heat and pour slowly over the veggies in the jar. Once all the liquid is in the jar, use a spoon to push the the veggies below the surface of the liquid. Place the lid over the jar but don't seal (it will pop!)
PICKLED CABBAGE RECIPE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (10)Total Time 24 hrs 25 minsCategory Salad, CondimentsCalories 41 per serving
- Make the pickling liquid. Combine the vinegar, water, sugar, salt in a small sauce pot. Add the pickling spices to a small cheesecloth bag and add it to the pot. Place the pot over low-medium heat. Warm it just long enough to dissolve the sugar and salt. Turn off the heat and let it sit for at least 30 minutes.
- Prepare the cabbage. In a very large bowl (likely your largest), toss the cabbage, onion and garlic together.
- Fill the jars. Pack two (1 quart) Mason jars with as much of the cabbage mixture as you can. Use the back of a spoon to press it down on top to be sure you've filled it as much as possible. You will fit in any cabbage that's left in a bit. Remove the spice bag from the pickling liquid, and pour half of the liquid into each jar. (It should be warm or room temperature, not hot!) It won't cover the cabbage completely, but it will soften and be covered after about an hour. Once it's been an hour, you can push the cabbage down further into the jar and add any remaining cabbage that will fit. Put the lids on and refrigerate.
CHINESE PICKLED CABBAGE (A QUICK PICKLE RECIPE) - …
From omnivorescookbook.com
5/5 (1)Total Time 20 minsCategory AppetizerCalories 32 per serving
- Combine the rice vinegar, water, sugar, salt, and chili peppers in a small saucepan. Heat over medium heat until it reaches a simmer. Cook, stirring occasionally, for 5 minutes, until the sugar is dissolved. Use a clean spoon to taste the pickling liquid to see if it has the desired spice level. You can simmer it for a bit longer if you want the liquid to taste spicier. Once done, set aside and allow to cool.
- Meanwhile, prepare the veggies. Cut out the cabbage core and discard it. Tear the leaves into bite-size pieces. Cut the carrot into 1/4” (1/2 cm) thick half-moon shaped slices.
- Combine the cabbage, carrots, and 2 tablespoons of salt in a big bowl. Toss it with your hands so the veggies are coated with salt. Let sit at room temperature for 30 minutes, up to 1 hour (no more than an hour).
- Drain and discard the salted water released by the veggies. Rinse the veggies with tap water twice. Drain thoroughly, and squeeze out the excess water from the veggies. Transfer them into a large container (or a jar).
10 BEST CHINESE PICKLED CABBAGE RECIPES - YUMMLY
From yummly.com
10 BEST QUICK PICKLED CABBAGE RECIPES | YUMMLY
From yummly.com
SZECHUAN CABBAGE | A DELICIOUS SPICY CABBAGE RECIPE!
From twosleevers.com
4.5/5 (4)Total Time 15 minsCategory Side DishesCalories 41 per serving
- Once they are sizzling, add garlic and ginger and stir until fragrant and lightly cooked, but not burnt
QUICK PICKLED RED CABBAGE - PICKLED ... - THE FOOD BLOG
From thefoodblog.net
4.5/5 (13)Total Time 1 hr 15 minsCategory Side DishCalories 101 per serving
SPICY PICKLED CABBAGE : 4 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 2 mins
- Ingredients & Supplies. 1 medium head red cabbage. 10 Red Thai Peppers 2 per jar. 1 clove garlic, finely minced. 1 medium Onion. 3 cups water. 3 cups apple cider vinegar.
- Directions. Cut, core and shred cabbage finely with a mandoline slicer or very sharp knife, and place cabbage in a large bowl. Cut Thai peppers diagonally and place them in the large bowl with the cabbage.
- Stuff and Can. Thoroughly mix and using the canning funnel stuff the cabbage into the jars. Place water, vinegar, salt, and sugar in a pot, gently hear the pot and whisk the ingredients until the sugar and salt is dissolved.
- And You Are Done. Your Spicy Pickled Cabbage should be ready in 3 days to 1 week before serving. Participated in the. Spicy Challenge. Be the First to Share.
QUICK PICKLED CABBAGE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Calories 33 per servingServings 4
SPICY CABBAGE PICKLE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine JapaneseTotal Time 10 minsServings 2
KIMCHI CHINESE CABBAGE SALAD IN SIRACHA SAUCE - SPICY ...
From foodtempel.com
Ratings 2Servings 8Cuisine Korean RecipesCategory Salads, Vegetable Dishes
15 SPICY PICKLE RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
QUICK PICKLED SPICY CABBAGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.8/5 Total Time 30 minsServings 2
PICKLED KIMCHI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 20 minsServings 4Calories 29 per serving
QUICK AND SIMPLE JAPANESE PICK - COOKBUZZ
From cookbuzz.com
Granulated sugar 1-2 tspVinegar 2 tbspSalt 1-2 tspWater 3 tbsp
QUICK PICKLED CABBAGE - COOKINPOLISH - TRADITIONAL RECIPES
From cookinpolish.com
Estimated Reading Time 4 mins
QUICK AND SPICY CHINESE CABBAGE TSUKEMONO OR PICKLE ...
CHINESE PICKLED CABBAGE (SZECHUAN STYLE) RECIPE - FOOD NEWS
From foodnewsnews.com
INSTANT CABBAGE PICKLE | QUICK VEGETABLE PICKLE | ANDHRA ...
From youtube.com
CHINESE SPICY PICKLED NAPA CABBAGE RECIPES
From tfrecipes.com
QUICK AND SPICY CHINESE CABBAGE TSUKEMONO OR PICKLE ...
From pinterest.com
PICKLED SPICY CABBAGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SPICY PICKLED CHINESE CABBAGE - BOSSKITCHEN.COM
From bosskitchen.com
CHINESE SPICY PICKLED NAPA CABBAGE - ALL INFORMATION ABOUT ...
From therecipes.info
CHINESE CABBAGE SALAD | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
TSUKEMONO | JUSTHUNGRY - JUSTHUNGRY | JAPANESE RECIPES ...
From justhungry.com
9 NAMASU IDEAS | COOKING, RECIPES, COOKING RECIPES
From pinterest.com
PICKLED CHINESE CABBAGE (QUICK AND EASY)
From bosskitchen.com
CHINESE FERMENTED PICKLED CABBAGE RECIPE! QUICK & EASY ...
From youtube.com
CHINESE FOOD | MS SHI AND MR HE
From msshiandmrhe.com
QUICK AND SPICY CHINESE CABBAGE TSUKEMONO OR PICKLE ...
From pinterest.co.uk
SPICY CABBAGE PICKLE RECIPE BY CHINESE.WOK | IFOOD.TV
From ifood.tv
CHINESE PICKLED CABBAGE RECIPE - FOOD NEWS
From foodnewsnews.com
JAPANESE PICKLED VEGETABLES, WHAT A TREAT - TUMMYRUMBLE
From tummyrumble.hultberg.org
10 BEST CHINESE PICKLED CABBAGE RECIPES | YUMMLY
From yummly.co.uk
GOT A HEAD OF CHINESE CABBAGE AND A PLASTIC BAG? HERE'S A ...
From reddit.com
QUICK AND SPICY CHINESE CABBAGE TSUKEMONO OR PICKLE ...
From mastercook.com
QUICKANDSPICYCHINESECABBAGEPICKLE
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love