Pickled Cabbage, Taiwanese Style by Amy Rabb-Liu 2 lbs cabbage (1/2 large head of Napa) 8 or 9 dried red peppers (each is about 1 inch long) seeded, cut into julienne 3 T ginger, cut into very thin julienne coarse salt, a couple of handfuls 5 T sugar 5 T rice vinegar 2 T sesame oil 3 T vegetable oil or peanut oil Clean and shred cabbage. Put in bowl and sprinkle generously with salt, mix and rest for 4 hours, occasionally stirring and turning over the cabbage. Remove cabbage from brine (discard brine), rinse cabbage briefly under running water in colander, squeeze dry. Add red pepper and ginger to cabbage. Mix sugar with vinegar. Heat sesame and other oil in frying pan. Add peppercorn, fry until it smells nice, add sugar and vinegar and bring to boil. Pour over cabbage immediately. Mix well. Soak 4 hours or up to a week in fridge. One recipe makes about 2/3 quart of pickled cabbage. Recipe doubles or even quadruples well.
February 20, 2012
Taiwanese Pickled Cabbage