pickled cabbage

Name: pickled cabbage
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1500g Mustard greens; 2000g Water; 200g glutinous rice flour; 35g Salt; 1 head Garlic; 2 tsp Sichuan pepper; 4 piece dried small chili peppers; 20g High-proof liquor

Homegrown mustard cabbage hearts are wilted in the sun, briefly blanched, then fermented in a spiced brine enriched with glutinous rice flour for a naturally sour, crunchy homemade pickle.

0 minNewEasy Pickled & Preserved Pickle Sour & Savory

Instructions

1
Home-grown Napa cabbage, only taking the inner rolled part, I use the outer part to dry into preserved mustard greens. Clean them thoroughly.
2
Left out to dry for a day, it wilts.
3
Blanch in boiling water for 5 seconds.
4
Scoop out and drain the water.
5
Put salt, Sichuan peppercorns, and dried chili peppers in water and bring to a boil, then let it cool. (The amount of chili can be adjusted according to how much spice you like; my family can't handle much spice, so I put in 4, which is mildly spicy.)
6
After the water cools, add the glutinous rice flour and mix well. (Actually, the principle is the same as adding washed rice water)
7
Place the cooled mustard greens into a glass jar or crock and pack them down firmly.
8
I put a big rock on it to hold it down. 😄
9
Pour in the glutinous rice flour water, the water should cover the mustard greens, then pour in high-proof white liquor (I used Erguotou).
10
Cover with a lid to seal, place in a cool, shady spot, and wait for the deliciousness.
11
Marinated for three weeks, the flavor is extremely fragrant.
12
Moderately salty and sour, crispy, with particularly delicious garlic.