PICKLED CABBAGE CHINESE RECIPES

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PICKLED RED CABBAGE RECIPE - BBC FOOD



Pickled red cabbage recipe - BBC Food image

I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available. You can replace the red cabbage with a hard white Dutch-style cabbage or a spicy Chinese pak choi cabbage. Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. For this recipe you will need two 500ml/18fl oz sterilised jars. See Recipe Tips for information on sterilising.

Provided by Pam Corbin

Prep Time 2 hours

Cook Time 10 minutes

Yield Makes 2 x 500ml/18fl oz jars

Number Of Ingredients 9

500g/1lb 2oz red cabbage
1 large fennel bulb, about 150–200g/5½–7oz
1 tbsp fine sea salt
300ml/½ pint cider vinegar
50–100g/1¾–3½oz sugar (according to taste)
1 tsp fennel seeds
½ tsp chilli flakes
1 unwaxed lime, juice and finely grated zest only
1 tsp Tabasco or other chilli sauce (optional)

Steps:

  • Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.
  • Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using.
  • Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away.
  • Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness.

CHINESE PORK RECIPES - BBC GOOD FOOD



Chinese pork recipes - BBC Good Food image

Marinate pork in Asian-inspired spices and sauces for a flavourful, moreish dish. Discover our collection of best-rated Chinese pork recipes and try it for yourself.

Provided by Good Food team

Number Of Ingredients 1

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