These spicy, sweet, and crunchy pickles are quick and easy to make, with only three days to wait before enjoying them. They’re a delicious side to complement heavy main dishes or just for snacking on their own.
On the Ingredient:
As the name suggests, rice vinegar is made with fermented rice. It has a milder, less tangy, and acidic flavor than white vinegar. It also has a nice, subtle sweetness. Rice vinegar is readily available and is an excellent option for pickles, vinaigrettes, and many other Asian recipes, such as sushi and marinated meats.
Which chili peppers can be used? If you’re using fresh chili for the recipe, you can select a pepper to fit your spice comfort. For a mild one, red cherry bombs are a good choice. For medium, jalapeño work, though their earthy flavor will carry over. Serrano peppers are suitable for a hot chili. And for a little extra kick, Habanero will do well.
On the Ingredient:
This is a fresh pickle recipe and is not designed for extended storage. Be sure to sterilize the jar, but you will not be sealing it, and you should eat the pickles within 2-3 weeks.
Chinese Fresh Pickled Cabbage
12
servings30
minutes10
minutes3
daysThese spicy, sweet, and crunchy pickles are quick and easy to make, with only three days to wait before enjoying them. They’re a delicious side to complement heavy main dishes or just for snacking on their own.
Ingredients
1 1/2 cups rice vinegar
1/2 cup water
1/2 cup sugar OR monkfruit sweetener
4 fresh chili peppers (thinly sliced) OR 1 tbsp red chili pepper flakes
2 tbsp + 1 tsp salt
1 tsp peppercorns
3 cloves of garlic (crushed)
1 lb cabbage (chopped)
1 large carrot (peeled and cut into thick matchsticks)
Directions
- In a small saucepan, combine the rice vinegar, water, sweetener, chili peppers or flakes, and 2 tsp of salt. Heat over a medium-low flame until the sweetener is dissolved. Set aside and let it cool to room temp.
- Meanwhile, combine the cabbage and carrots in a mixing bowl. Toss the veggies with the remaining salt and let it sit for 1 hour.
- After an hour, the cabbage will be slightly wilted, and some water will be in the bottom of the bowl. Drain the water and rinse the salt from the veggies by pouring water into the bowl and draining.
- Add the garlic and peppercorns to the veggies, then transfer to a large, clean jar. If you used fresh chilis, remove them from the pickling liquid.
- Pour the liquid into the jar until it covers the veggies. Use a clean fork to push down the veggies if they’re poking out of the liquid.
- Seal the container and refrigerate for 3 days. The pickles will stay good in the fridge for 2-3 weeks, so long as you use clean utensils whenever you help yourself to the pickled veggies.
