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Recipe: Shanghai-Style Pickled Cabbage Appetizer

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Shanghai Style Pickled Cabbage

Shanghai Style Pickled Cabbage

According to Woks of Life, Shanghai-Style Pickled Cabbage is often served complimentary in mainland restaurants. It’s a perfect palate-cleanser between courses of barbecued Chinese meats and would be at home with American BBQ as well (like maybe a smoked turkey for Thanksgiving). In fact, it reminds us quite a bit of sour slaw. Makes 16 appetizer servings.

Ingredients:
1 medium head green cabbage, about 2 lbs
2 medium carrots, peeled and chopped into bite-size bits
¼ c Kosher salt
2 c water
1 c white sugar
½ t Kosher salt
1 c white (distilled, not rice) vinegar
2 bay leaves
4 cloves garlic, smashed
fresh or dried chili peppers (optional)

Method: cut the cabbage according to your preferred method into bite-size pieces. (Woks of Life likes to hand-tear it into 3 inch squares but those were a bit floppy for our taste; we recommend grating or chopping into shreds). Mix with the carrots and salt in a large bowl and work in the salt thoroughly with your hands until all surfaces have been exposed. Let it cure in the refrigerator 1 to 1½ hours, until liquid has started to pool in the bottom of the bowl, but not so long the cabbage starts to wilt.

Meanwhile, heat the water, sugar and ½ t salt with the bay leaves until sugar is dissolved. Add vinegar and cool to room temperature. Rinse the cabbage and carrots in several changes of water to wash out salt and press dry with clean kitchen towel or paper towel. Mix in the dressing and add smashed garlic and peppers to taste. Cure in refrigerator for 24 hours, stirring from time to time. (It will throw off more liquid.) Serve cold in appetizer portions.

The post Recipe: Shanghai-Style Pickled Cabbage Appetizer appeared first on Burnt My Fingers.


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