* Exported from MasterCook *
China Moon Peking Spicy Cabbage Pickle
Recipe By :
Serving Size :
12 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Napa cabbage -- (1 small head)
1 Tablespoon Kosher salt -- Diamond brand preferably
Aromatics:
1 Tablespoon finely minced fresh ginger -- plus 1 teaspoon
1/2 teaspoon dried chili flakes
1/2 teaspoon Szechwan peppercorns
2 Tablespoons oil -- corn or peanut
drop Japanese sesame oil --
several
Sauce:
1 Tablespoon soy sauce
1 Tablespoon cider vinegar
4 Tablespoons sugar -- to 6 Tablespoons
Cut across the base of the cabbage so that the outer
circle of 4 to 6
leaves falls free. Continue until you reach the heart.
Stack the leaves
and cut them crosswise into strips 3/4-inch wide. Cut the
base pieces into
thin wedges as you would a pie. Put the cabbage in a
large bowl, add the
salt and toss well. Let sit for 6 hours at room
temperature, or overnight,
covered, in the refrigerator. Toss occasionally to
redistribute the salt.
Drain the cabbage and rinse briefly with cold water.
Gently press the
cabbage leaves between your palms, shaking off any excess
liquid.
Combine the aromatics in a small dish.
Combine the sauce ingredients in a bowl; leaving the
spoon in the bowl.
Heat a wok or large skillet over high heat until hot. Add
the oils, reduce
the heat to moderate, and swirl to coat the pan. When the
oils are hot
enough to gently sizzle a pepper flake, add the aromatics
to the pan. Stir
gently until fragrant, about 15 seconds, adjusting the
heat so they foam
without browning. Add the cabbage to the pan and toss to
combine and heat
the cabbage through. Stir the sauce ingredients and add
them to the pan.
Toss until the cabbage is well coated and the liquid
thoroughly hot, about
1 minute. (The sugar will pull the juices from the
cabbage and the liquid
will continue to increase somewhat, even as the cabbage
cools.) Remove the
pan from the heat. Taste the liquid for desired sweetness
and hotness and
add a dash more chili or sugar if needed.
Remove the mixture to a glass or non-aluminum bowl to
cool, gently
pressing the cabbage under the liquid. For fullest
flavor, cool to room
temperature, stirring occasionally, then refrigerate.
Serve slightly
chilled at room temperature. Store in the refrigerator,
sealed tightly.
Makes 3 cups (12 one-quarter cup servings)
MENU SUGGESTIONS: Cabbage pickle is excellent with a wide
variety of
[favorite] and vegetable dishes. If you looking to team
pickles together,
this one contrasts beautifully with the color and flavor
of Orange-Pickled
Carrot Coins (page 58).
AuthorNote: This is our version of a northern Chinese
classic, a cold and
crisp pickle of lightly sweet and sour Napa cabbage. It
is a distant
cousin to Korean kimchee, although that is like comparing
a fresh-faced
young girl to a feisty old crone. This pickle will be
tasty just after
making, great one day later, and will increase and hold
in flavor for up
to a week if refrigerated.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"3
cups"
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- - - - - - - - - - - - -
Per Serving (excluding unknown items): 48 Calories; 2g
Fat (41.0% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol;
556mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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