Pickled Chinese Cabbage Recipe

Introduction

Ingredients

• 1 head of Chinese cabbage (about 2 pounds)
• 2 tablespoons of sea salt
• 2 tablespoons of sugar
• 1 tablespoon of grated ginger
• 2 cloves of garlic, minced
• 1 teaspoon of red pepper flakes
• 1 cup of rice vinegar

Instructions

1. Wash the Chinese cabbage and remove any damaged outer leaves. Cut the cabbage into quarters and remove the core.
2. Cut the cabbage into thin strips and place them in a large bowl.
3. Sprinkle the sea salt over the cabbage and massage it in with your hands. Let the cabbage sit for 2 hours.
4. Rinse the cabbage with cold water and squeeze out any excess water.
5. In a small bowl, mix together the sugar, grated ginger, minced garlic, and red pepper flakes.
6. In a saucepan, heat the rice vinegar over medium heat. Add the sugar mixture and stir until the sugar has dissolved.
7. Pour the vinegar mixture over the cabbage and stir to combine.
8. Transfer the cabbage and vinegar mixture to a large glass jar. Press down on the cabbage to make sure it's fully submerged in the liquid.
9. Seal the jar and let it sit at room temperature for 1-2 days.
10. After 1-2 days, taste the cabbage to see if it's ready. It should be tangy and slightly sour.
11. Once the cabbage is ready, store it in the refrigerator.

Nutrition

• 22 calories
• 5 grams of carbohydrates
• 2 grams of fiber
• 2 grams of protein
• Vitamin C (67% of the daily value)
• Vitamin K (102% of the daily value)
• Folate (13% of the daily value)
• Potassium (8% of the daily value)

Conclusion