Napa Cabbage Pickle
Crisp, refreshing pickled cabbage prepared by brining baby bok choy in saltwater, then tossing with seasonings including chili powder, fish sauce, shrimp paste, pear, and apple.
Ingredients
Napa cabbage (remove the cores, soak in brine, and drain)
3
Water (mix with 0.25 cup coarse salt to make brine)
1 liter
Coarse salt (for pickling the napa cabbage)
0.25 cup
Chili powder
5 tbsp
Fish sauce
0.5 tbsp
Shrimp paste (finely chopped)
1 tbsp
Minced garlic
1 tbsp
Minced ginger
0.5 tbsp
Glutinous rice porridge (1 tbsp glutinous rice flour plus 0.5 cup water)
0.5 cup
Pear (peeled and cut into thin strips)
0.5
Apple (peeled and juiced)
0.5
Scallions (cut into 3 cm pieces)
5
Sesame seeds (sprinkled over)
to taste
Instructions
1
Step 1
Dissolve 0.25 cup of coarse salt in 1 liter of water. Separate the napa cabbage into individual leaves and remove the cores. Soak the leaves in the brine for 30 minutes, then drain, rinse with clean water, and pat dry.
2
Step 2
Finely chop the shrimp paste. Peel and cut the pear into thin strips, peel and juice the apple, and cut the scallions into 3 cm pieces.
3
Step 3
Add the chili powder to the napa cabbage and mix evenly. Add the remaining seasonings, including the glutinous rice mixture, along with the pear strips and apple juice, and mix thoroughly. Finally, fold in the scallions and sprinkle with sesame seeds.
