Crisp and Sour-Spicy Cabbage
Shredded cabbage heart is salted, sweetened with vinegar and sugar, then drizzled with sizzling ginger-chili oil for an addictive crunchy pickle made in minutes.
Instructions
- 1
Cut the cabbage stalks into inch-long sections, then shred them along the fibers of the stalks.
- 2
Sprinkle a little salt on the shredded cabbage and marinate for 15 minutes;
- 3
After draining the brine from the pickled Chinese cabbage, add sugar and white vinegar (adjust according to your taste);
- 4
Add oil to the wok, then add shredded ginger and red chili pieces and stir-fry until fragrant;
- 5
Quickly pour the stir-fried shredded ginger and chili over the shredded cabbage, mix well, and let it marinate for 30 minutes.
- 6
Pickled cabbage tastes better when stored in the refrigerator.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Chinese cabbage stem4 pieces
Auxiliary Ingredients
- Shredded gingerto taste
- Fresh red chilito taste
Seasonings
- white vinegarto taste
- Vegetable oilto taste
- white sugarto taste
- table saltto taste