How to Make Crisp Asian Pickled Cabbage

If you’re looking for a side dish that’s cold, crisp, spicy, sweet, and sour, you’ve come to the right place. Asian Pickled Cabbage is a classic Chinese side dish that adds a bright and vibrant flavour to any meal. Whether you serve it as a refreshing salad or a tangy side, this dish is easy to make, incredibly satisfying, and can be kept in the refrigerator for up to two weeks. 

A Brief history of Chinese pickled cabbage

Pickling vegetables is an ancient culinary tradition in many cultures, and China is no exception. Pickled vegetables have been a staple in Chinese households for over two thousand years.

The process of pickling was originally used as a preservation method to ensure vegetables could be enjoyed during cold winters when fresh produce was scarce.

Over time, however, pickling evolved into an art form, with families tweaking recipes to create their own unique flavour profiles.

In Sichuan cuisine, where bold and spicy flavours reign supreme, pickled cabbage is often enhanced with ingredients like Szechuan peppercorns and dried chili peppers.

The tangy and numbing sensation from these ingredients not only tastes amazing but also complements the dishes often served in this cuisine. This dish has become a beloved staple not only in in our household but in many countries that share a love for pickling.

Why you should try this dish

There’s something magical about the combination of textures and flavours in pickled cabbage. The crisp crunch of the cabbage, the aromatic oils infused with chilies and Szechuan peppercorns, and the sweet and sour balance of sugar and vinegar make it a true flavour explosion. It’s versatile enough to pair with rice, noodles, grilled meats, or even as a topping for sandwiches and tacos if you’re feeling adventurous!

Here’s our recipe for crisp asian pickled cabbage

It’s simple, quick to assemble, and yields delicious results every single time.

Ingredients:

• 1 pound cabbage (Napa or green cabbage works well)
• 1 tablespoon salt
• 1/2 inch ginger, thinly sliced into matchsticks
• 2 tablespoons sugar
• 2 tablespoons peanut or avocado oil
• 2 tablespoons sesame oil
• 3 dried red chilies
• 1/2 teaspoon Szechuan peppercorns
• 2 tablespoons rice vinegar

Instructions:

1. Cut the cabbage:
   • Finely cut the cabbage using a sharp knife or a mandolin slicer. The thinner the slices, the better the texture will be.

1. Salt the cabbage:
   • Sprinkle the shredded cabbage with 1 tablespoon of salt. Mix thoroughly to ensure the salt is evenly distributed.
   • Let the cabbage sit at room temperature for 2 hours. This process draws out excess moisture, resulting in a crisp texture.
   • After 2 hours, squeeze the cabbage to remove as much water as possible, but leave it slightly damp.
2. Prepare the aromatics:
   • Place the sliced ginger in the center of the cabbage in a mixing bowl. Arrange it in a small pile on top of the cabbage.
3. Add sugar:
   • Sprinkle the sugar over the cabbage, but avoid sprinkling it directly on the ginger. This ensures the sugar dissolves evenly.

1. Infuse the oils:
   • In a small saucepan, heat the peanut or avocado oil and sesame oil over high heat. Once the oil is hot and begins to smoke, remove it from the heat.
   • Immediately add the dried red chilies and Szechuan peppercorns to the hot oil. Let them sizzle for a few seconds.

1. Pour the hot oil over the ginger:
   • Carefully pour the hot oil mixture over the ginger in the cabbage bowl. The sizzling oil will partially cook the ginger.

1. Add vinegar and mix:
   • Finally, add the rice vinegar and toss everything together until well combined.
2. Let It rest:
   • Allow the mixture to sit at room temperature for another 2 hours to let the flavours meld together. Serve cold. (If you can wait!)

Unique ingredients to elevate your pickled cabbage

While the traditional recipe is satisfying on its own, you can experiment with additional ingredients to make your pickled cabbage even more exciting. Here are some ideas:

1. Garlic: Add a few thinly sliced garlic cloves for an extra layer of pungency.
2. Carrots: Shred some carrots and mix them with the cabbage for added colour and sweetness.
3. Fresh cilantro: Add chopped cilantro just before serving for a fresh herbal note.
4. Soy sauce: Add a splash of light soy sauce for umami depth.
5. Chili flakes: For those who love heat, sprinkle some chili flakes along with the dried chilies.

Interesting facts about pickled cabbage in Chinese cuisine

• Szechuan Peppercorns: These are not true peppercorns but rather the dried husks of the prickly ash tree. They create a tingling, numbing sensation on the tongue, which is why they’re often called a “mouth buzz.”
• Fermented Cousins: Traditional “pao cai” is often fermented over weeks, developing probiotic benefits. Quick pickled cabbage, like this recipe, mimics the flavour without the time commitment.

How to serve and store pickled cabbage

• Serve this dish cold with steamed rice, dumplings, or as a side for grilled or roasted meats. It’s also fantastic as a topping for bao buns or burgers.
• Store the pickled cabbage in an airtight container in the refrigerator. It will stay fresh and flavourful for up to two weeks.

Asian Pickled Cabbage is a dish that truly delivers on all fronts: texture, flavour, and versatility. Whether you’re a fan of bold and spicy flavours or you’re looking to try something new, this recipe is a must-try. Plus, it’s a great way to experiment with different ingredients to create your own signature version.

Hope you get to try this recipe! Feel free to watch our video on how we made it.