Quick And Spicy Chinese Cabbage Pickle Recipes

Steps:

• Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
• Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

Steps:

• In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Steps:

• Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

Steps:

• Wash the cabbage leaves, and discard any discolored parts. Dry by spinning in a salad spinner or in several layers of paper towels. Chop up roughly.
• Mix together all the dry ingredients and orange zest in a bowl. If you're using a stock cube, crumble it up finely.
• Put the cabbage in the plastic bag, and the dry ingredients + orange zest. Close the bag with plenty of air in it (so it's like a balloon) and shake all around until the ingredients are evenly distributed.
• Open the bag, expel as much air as you can, and close again. Massage and toss the bag around, bruising the cabbage. Quite a lot of moisture will come out of the cabbage and melt the salt etc. Try not to burst the bag with over-enthusiastic kneading.
• You can eat this right away, or leave in the refrigerator in the bag for about an hour (you can do it over night too).
• To serve, drain off the excess moisture (which is delicious, but rather salty...though some people like to drink it off!). Drizzle with the optional lemon juice or sesame oil. Serve with any Japanese style meal. Makes a great bento box item.

Steps:

• Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
• (There should be about 8 C).
• Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
• When cool, add the gin and cabbage.
• Cover and refrigerate 4- 5 days.
• Remove the cabbage from the liquid and serve cold.
• The brine can be used over and over again (keep it refrigerated, of course).
• Add 2 t more salt every time you use it.
• After the first use it only takes about 2- 3 days for the cabbage to pickle.
• You'll need to add more chilies and another tablespoon gin after using the brine twice.
• Other vegetables can be used as well as cabbage.
• Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
• The vegetables can be combined.