The key is to infuse the sweet and sour sauce with oil flavored with chili peppers and Sichuan peppercorns. This enhances the natural flavors of the vegetables with richness and aroma. Perfect for making ahead, this is a crunchy, spicy, and sweet and sour pickled Chinese cabbage that will brighten up your winter table.
Ingredients
Main Ingredients (Make Ahead (Approx. 2 servings))
- Chinese cabbage 7-8 leaves
- Carrot (to taste)
Seasonings
- Salt 1 tsp
- [A] Sugar 300g
- [A] Vinegar 300ml
- [B] Taisaiku Sesame Oil 4 tbsp
- [B] Sichuan Peppercorns 1 tsp
- [B] Dried Red Chili Peppers 3-4
Steps
- Cut off the green parts of 7-8 leaves of Chinese cabbage, shave the core part in half for thickness, and then cut into thin strips.
- Spread the cut Chinese cabbage on a tray, sprinkle 1 tsp of salt all over. Rub the Chinese cabbage, place a plate on top, and weigh it down for 1 hour.
- Rinse the salted Chinese cabbage to remove excess salt, and then thoroughly squeeze out the water.
- In a bowl, add 300g of sugar and 300ml of vinegar and mix well.
- Cut carrot (to taste) into thin strips.
- In a small frying pan, add 4 tbsp of Taisaiku Sesame Oil, 1 tsp of Sichuan peppercorns, and 3-4 dried red chili peppers, and heat over low heat. Once the aroma develops and the chili peppers are slightly colored, turn off the heat.
- Pour the hot oil from the frying pan into the bowl with the sugar and vinegar, and mix well to create the sweet and sour sauce.
- Place the squeezed Chinese cabbage and thinly sliced carrots into a clean container, and pour the prepared sweet and sour sauce over them.
- Mix lightly to ensure the sweet and sour sauce coats everything, and let it pickle for about 1 day.
- Serve and enjoy. [Tip!] If you don't like whole Sichuan peppercorns, you can strain them out when pouring the sweet and sour sauce.
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