What is the method for pickling spicy cabbage in the Northeast?

Update Date: 2024-10-01 Source: Network

Introducing the Popular Northeastern Chinese Spicy Cabbage

Spicy cabbage, a staple not only in Korea but also in Northeast China, is a versatile dish that can be enjoyed simply with rice, congee, or soup, serving as a delightful appetizer. The taste of Northeastern spicy cabbage varies depending on individual preferences, with the main flavors being sour, sweet, and spicy. In this article, we will briefly introduce the method of pickling Northeastern spicy cabbage.

Commonly regarded as a unique delicacy of the Korean ethnic group, spicy cabbage has long been a part of Northeastern cuisine. Its crisp texture and harmonious blend of sour, spicy, and sweet flavors make it a beloved dish for all ages, perfect as an appetizer or side dish.

While there are many variations in the preparation of spicy cabbage across regions, with different combinations of ingredients, the basic principles remain the same. During the autumn season, when cabbages are abundant and fresh, Northeasterners often take to pickling their own spicy cabbage at home.

I prefer a simple pickling method that excludes fruits, ensuring a longer shelf life. Adding a sprinkle of sugar when serving can enhance the flavor. Alternatively, it pairs well with stir-fried dried tofu or potato slices. Despite its popularity, preferences for spicy cabbage vary, with some favoring a sweet-sour taste and others a salty one. Mastering the pickling technique allows one to tailor the dish to their liking!

Ingredients:

1 head of cabbage
25g ground chili pepper
2 heads of garlic
50g salt

Method:

Select a fresh, full-bodied cabbage, discarding the dried outer leaves and rinsing it thoroughly with water.
Using a knife, cut off the root end of the cabbage, then tear it into smaller pieces by hand, avoiding large chunks.
Salt the cabbage, mix well, and cover with a heavy object for over 24 hours to drain excess moisture.
After the designated time, remove the weight, squeeze the cabbage to remove any remaining water, and set aside.
Boil water and pour it over the chili powder, adding sugar to the mixture. Meanwhile, mince the ginger and garlic, and slice an apple into thin strips.
Combine the chili mixture, ginger, garlic, apple strips, and cabbage in a bowl, stirring until evenly mixed.
Transfer the mixture to a container, seal it tightly, and let it ferment for 24 hours before consuming.

Notes:

Tearing the cabbage by hand is crucial for optimal texture.
Optional ingredients like chopped scallions or coriander can be added according to personal preference.
The key to successful pickling lies in proper fermentation, so avoid opening the container during the process. Ensure the container is well-sealed.
Adjust the amount of chili, sugar, or fermentation time to suit your taste preferences.