18 Recipe For Chinese Pickles Taste The Magic Today!

Ingredients You'll Need

Cabbage

The main ingredient for Chinese pickles is cabbage, preferably Napa cabbage. This type of cabbage has a milder flavor and is perfect for pickling. Make sure to choose firm and fresh cabbage without any bruises or blemishes.

Sea Salt

Sea salt is used to draw out moisture from the cabbage and create the brine needed for pickling. You can also use kosher salt or pickling salt as a substitute.

Rice Wine

Rice wine is a crucial ingredient in Chinese pickles as it adds a unique flavor to the dish. You can use Shaoxing wine or any other Chinese rice wine available in your local grocery store.

Ginger and Garlic

Fresh ginger and garlic are used to add a spicy kick to the pickles. They also have antimicrobial properties that can help preserve the pickles for a longer period.

Chili Peppers

For those who love a bit of heat, adding chili peppers to the pickles is a must. You can use dried chili peppers, Sichuan peppercorns, or chili flakes to add some spice to your pickles.

Step-by-Step Instructions

Now that you have all the ingredients, let's dive into the process of making delicious Chinese pickles!

1. Prepare the Cabbage

Start by washing the cabbage thoroughly and removing any wilted or damaged leaves. Cut the cabbage into bite-sized pieces and place them in a large bowl.

2. Add Salt and Massage

Sprinkle sea salt over the cabbage and use your hands to massage it into the leaves. This will help break down the cell walls of the cabbage and release moisture.

3. Let it Rest

Cover the bowl with a clean cloth or plastic wrap and let it rest for at least 2 hours. During this time, the cabbage will release water, creating a brine that will be used to pickle the vegetables.

4. Rinse and Drain

After 2 hours, rinse the cabbage thoroughly to remove excess salt. Drain the cabbage and squeeze out any excess liquid.

5. Add Seasonings

In a separate bowl, mix together rice wine, chopped ginger and garlic, and chili peppers. Pour this mixture over the cabbage and mix well, making sure all the cabbage pieces are coated.

6. Pack and Ferment

Pack the seasoned cabbage tightly into a jar or container, making sure there is no air trapped. Cover with a lid and let it ferment at room temperature for 3-5 days. The longer it ferments, the tangier the pickles will become.

7. Store and Enjoy

After the desired fermentation time, store the pickles in the refrigerator. They can be stored for up to a month and will continue to develop flavor over time. Serve as a side dish or use them in stir-fries or soups for an added kick of flavor. In conclusion, making Chinese pickles at home is a simple and rewarding process. By following this traditional recipe, you can enjoy delicious and healthy pickles that will add a burst of flavor to your meals. So, why not give it a try and impress your friends and family with your homemade Chinese pickles!