Beijing Pickled Cabbage
A classic Beijing home-style winter pickle, pale yellow in color with a light, fresh aroma complemented by subtle fruity notes. The flavor is well-balanced, offering a harmonious blend of sour, spicy, salty, and sweet.
Ingredients
Napa cabbage (washed, drained, split and cut into 5 cm strips)
1000 g
Asian pear
50 g
White radish
50 g
Carrot
50 g
Apple
50 g
Scallion
50 g
Garlic
50 g
Salt
35 g
Chili flakes
20 g
MSG
10 g
Beef broth
50 g
Instructions
1
Step 1
Wash the napa cabbage, drain off the water, peel off the outer leaves, and split each half lengthwise. Split the heart from the top into four pieces. Then cut into strips about 5 cm long.
2
Step 2
Place the apple and pear together in an enamel pot, add the scallion, garlic, salt, MSG, and chili flakes, mix evenly, and pour in the beef broth.
3
Step 3
Place a clean heavy stone or a plate on top of the ingredients to weigh them down, then leave in a relatively warm place (about 40 °C). It will be ready to eat after five days.
