Chinese Pickles Recipe

Ingredients

• 1 large Napa cabbage (about 2 pounds / 900g) 1 large Napa cabbage (about 2 pounds / 900g)
• 2 medium carrots, julienned 2 medium carrots, julienned
• 4 radishes, thinly sliced 4 radishes, thinly sliced
• 3 tablespoons sea salt 3 tablespoons sea salt
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cut the Napa cabbage into quarters lengthwise and remove the core. Slice the cabbage crosswise into thin strips.
2. 2.
   In a large bowl, combine the cabbage, carrots, radishes, and sea salt. Mix well and let it sit for 30 minutes to draw out the moisture.
3. 3.
   Rinse the vegetables under cold water to remove excess salt. Squeeze out any remaining liquid and transfer the vegetables to a clean, sterilized jar.
4. 4.
   In a small bowl, mix together the Chinese five-spice powder, grated ginger, minced garlic, rice vinegar, sugar, and chili flakes (if using). Pour this mixture over the vegetables in the jar.
5. 5.
   Use a clean spoon or your hands to press down the vegetables, ensuring they are fully submerged in the liquid. Close the jar tightly.
6. 6.
   Place the jar in a cool, dark place and let it ferment for at least 3 days, up to 1 week, depending on your desired level of sourness.
7. 7.
   Once fermented, store the Chinese Pickles in the refrigerator. They will continue to develop flavor over time and can be enjoyed for several weeks.

Treat your ingredients with care...

• Napa cabbage — Make sure to remove the tough outer leaves before slicing. The cabbage should be crisp and fresh for the best results.
• Chinese five-spice powder — If you don't have this spice blend, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a spicier version, add more chili flakes or even sliced chili peppers to the pickles.
• Ensure the jar used for fermentation is clean and sterilized to prevent any unwanted bacteria growth.
• The longer the fermentation time, the tangier the pickles will become. Taste them periodically to find your preferred level of sourness.
• Serve the Chinese Pickles chilled for a refreshing and crunchy experience.
• Experiment with different vegetables like daikon radish or cucumber for unique variations.

Serving advice

Chinese Pickles can be served as a side dish alongside rice, noodles, or stir-fried dishes. They also make a great addition to sandwiches, salads, or as a topping for tacos and burgers.

Presentation advice

Serve the Chinese Pickles in a small bowl or dish, allowing their vibrant green color to stand out. Garnish with a sprinkle of sesame seeds or chopped green onions for an extra touch of visual appeal.