Fermented Chinese pickled cabbage aren’t just delicious, but it’s also a great source of vitamins and probiotics.
Chinese Fermented Pickled Cabbage Recipe
1/2 (1 pound) Taiwanese flat cabbage, halved, sliced into 1 inch strips
1 medium carrot, peeled, cut into 1/2 inch strips
4 red pepper chilies
4 cups cooked water, room temperature
2 tablespoons salt
4 tablespoons sugar
4 tablespoons rice white
1 tablespoon Sichuan peppercorns
2 pieces star anise2 bay leaves
2 slices ginger
- First, before anything, we want to wash all the ingredients with room temperature cooked water. (We use cooked water to prevent harmful bacteria that might spoil our pickles in the next few days.)
- Cut the cabbage in halves. Then cut out the end. Slice it into 1 inch strips.
- Peel the carrot. Cut it 2 inch pieces. Cut in halves. Then cut into strips.
- To make the pickle brine, in a clean bowl, add 4 cups of room temperature cooked water. (My container is only for 2 cups, but I will add additional 2 cups of water later.) (Again, we use cooked water to prevent harmful bacteria that might spoil our pickles in the next few days.) Add the seasonings: salt (make sure that the salt we use is the one without ionize. Because ionize will make the veggies turn dark in the upcoming days.) sugar, rice wine, Sichuan peppercorns, star anise, bay leaves, ginger. Mix. It’s okif the salt and sugar don’t dissolved completely.
- To put everything in a jar, first, sanitize the jar by pouring boiling water in it. Then discard. Add in the cabbage, carrot, red pepper chilies, and the bine. Add 4 cups of water. Shake to let the air out. Add additional room temperature cooked water to cover everything, so there’s no air in the jar. Cover the jar.
- Put it, under the shade, under room temperature for the next 5 to 10 days. We didn’t add any vinegar in here, because acidity and the sour taste will come out naturally from the fermentation process in the upcoming days. After 5 days, you can sample it, once it reaches the acidity level you like. You can transfer the jar into your fridge. You can store it in the fridge for up to 3 months.