Chinese-style pickled cabbage
These pickles are made with plenty of Chinese spices. The pickling liquid can be reused 2-3 times by reheating it
How to make it
1
Remove the strings from the celery and cut it into bite-sized pieces, and cut the cucumber into bite-sized pieces
2
Put shredded cabbage, celery, cucumber, sliced ginger, and salt in a bowl, rub together with your hands, and leave for about 30 minutes
3
Put all the ingredients for the pickling liquid into a frying pan and bring to a boil
4
Transfer the pickling liquid to a bowl and let it cool. It will cool faster if you place it in ice water
5
Place the squeezed-out (2) in an airtight container (or bag) and pour in the pickling liquid. Seal and leave to soak overnight
6
Transfer to a serving bowl and garnish with chili peppers, sliced lemon, and star anise
Ingredientsfor 4 people
-
- cabbage
- 100g
-
- Cucumber
- 100g
-
- celery
- 100g
-
- ginger
- 50g
-
- salt
- 1 tsp
-
[Pickling liquid]
- water
- 250cc
-
- Japanese sake
- 100cc
-
- soy sauce
- 100cc
-
- chili peppers
- Two
-
- Octagon
- 2 pieces
-
- Powdered pepper
- A little
-
- salt
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- Cut lemon
- Appropriate amount
-
- Pepper
- A little
[PR]
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