Sour and Spicy Cabbage
Crisp and lightly salty, this Sichuan-style cold dish balances sour, spicy, and sweet flavors.
Ingredients
yellow heart cabbage
500 g
dried red chili pepper (rinsed, softened, cut into strips)
60 g
fine salt
150 g
julienned ginger
50 g
sugar
200 g
Sichuan peppercorn
15 g
vinegar
250 g
sesame oil
150 g
Instructions
1
Step 1
Select tightly closed yellow heart cabbage, remove the outer leaves and wash. Cut in half lengthwise, then cut into segments 1.5 inches long, and then cut into strips roughly 0.7 cm (2 fen) wide.
2
Step 2
Take a large bowl, layer the cabbage and salt alternately, then mix evenly. Press down with a large plate on top, marinate for 3 hours, squeeze out the water, and return the cabbage to the bowl. Add the sugar and vinegar and mix well.
3
Step 3
Rinse the dried chilies to remove surface dust, soak until softened, and cut into strips. Place them on top of the cabbage along with the ginger strips.
