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Appetizer RecipesPickles & Preserves 2 >  Pickled Chinese Cabbage with Chile



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Best of the Best Vol. 11
from the editors of Food & Wine
My China, Kylie Kwong

Serves 4 to 6 as part of a shared meal


• 1 medium Chinese cabbage—about 750 grams (1 pound 8 ounces)—cut into 2.5-centimeter (1-inch) squares
• 3 tablespoons sea salt
• 2 tablespoons brown sugar
• 1/3 cup peanut oil
• 1 tablespoon Sichuan peppercorns
• 6 small dried red chiles
• 2 tablespoons brown rice vinegar
• 1 large red chile, finely sliced


Combine cabbage in a bowl with salt and sugar, mix well and leave to stand for 2 hours.

Place oil, Sichuan peppercorns and dried chiles in a cold wok and then turn heat to high. Cook for about 30 seconds or until peppercorns and chiles begin to darken. Remove wok from stove and carefully strain flavored oil through a metal sieve into a large bowl. Discard peppercorns and chiles, and set oil aside to cool.

Drain cabbage and, using your hands, gently squeeze out any excess liquid. Place cabbage in bowl containing flavored oil, then add vinegar and fresh chile and mix well.

Editor's Note:
Chinese cabbage is often sold as napa cabbage. Brown rice vinegar is sold at health-food stores, but regular unseasoned rice vinegar is a fine substitute.


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