Chinese Pickled Cabbage (Xian Cai)
Crisp and tangy, these quick pickled cabbage chunks are a classic Chinese side dish that perfectly accompanies congee or rice. Simple ingredients, bold flavors.
Ingredients
11 items- Cabbage 1/4 head (about 300 g)
- Salt 1 tablespoon (15 g)
- Garlic 3 cloves
- Ginger 1 small piece
- Dried chili peppers 5
- Sichuan peppercorns 1 teaspoon (2 g)
- Light soy sauce 2 tablespoons (30 ml)
- Black vinegar 1 tablespoon (15 ml)
- Sugar 1 tablespoon (15 g)
- Sesame oil 1 teaspoon (5 ml)
- Cooking oil 2 tablespoons (30 ml)
Nutrition
Steps （8 steps）
Place cabbage cubes in a large bowl, sprinkle with salt, toss to coat, and let stand for 1 hour until softened and watery.
Discard the released liquid, rinse quickly under cold water to remove excess salt, then squeeze dry with your hands and transfer to a clean bowl.
In a heatproof bowl, combine minced garlic, ginger, chili segments, and Sichuan peppercorns; set aside.
In a small bowl, whisk together soy sauce, black vinegar, sugar, and sesame oil until sugar dissolves.
Heat cooking oil in a small saucepan over medium heat until it shimmers (about 70% hot), then remove from heat and let cool for 5 seconds before pouring over the spice mixture to release fragrance.
Pour the sauce mixture into the spice oil bowl, stir to combine, then pour everything over the cabbage and mix thoroughly.
Cover with plastic wrap and refrigerate for 2 hours to let flavors meld and the cabbage achieve a crisp texture.
Serve cold, garnished with extra chili oil or sesame seeds if desired.
Tips
The longer it marinates, the more flavorful, but do not exceed 24 hours to maintain crunchiness. Thoroughly squeezing out water is crucial to prevent sogginess.
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