Easy Chinese Pickled Red Cabbage with Ginger

Chinese pickled red cabbage with ginger

Chinese pickled red cabbage with ginger

Chinese Pickled Red Cabbage with Ginger is a recipe we discovered  years ago. It’s really crunchy, with a zingy sweet and sour flavour, strewn with flecks of red chilli and matchsticks of fresh ginger. It’s a winner! We love to serve this with crispy, sweet pork belly slices on bao buns smeared with hoisin sauce.

It is fabulous served with rice and soy braised chicken, in fact it’s great served with a heap of different things. Pickled cabbage cuts through the richness of pork, and makes a perfect accompaniment to duck or rich salmon.  Delish!

Chinese Pickled Red Cabbage served in bao buns in a bmboo steamer basket and a bowl of crispy porkbelly
Delicious served with crispy pork belly and bao buns!

Slicing the cabbage

Slicing the cabbage super thin is a job quickly done with a mandolin. Halve or quarter your cabbage first, and remove the thick white core. If you don’t have a mandolin use a sharp knife, and slice as thinly as possible.

chicnese pickled cabbage with ginger slicing the red cabbage with a mandolin into thin slices
slicing cabbage with a mandolin

Why salt the cabbage?

Salting layers of the cabbage, then weighting using a plate and a heavy object, helps to extract excess water from the cabbage.

chicnese pickled red cabbage with plate and mortar weighing the cabbage down to extract water draining on a white plate
liquid draining from cabbage

Mixing in the ginger and chilli

Once your cabbage and salt have sat for 2 hours and drained, add in the ginger and chilli and toss well to distribute evenly. Do not rinse the cabbage after it has been salted and drained. Simply add the ginger and chilli to the salted and drained cabbage and toss through.

Chinese pickled red cabbage with ginger adding the chilli and ginger to the salted cabbage
adding the ginger and chilli
chinese pickled red cabbage with ginger tossing the ginger and chilli through the cabbage
distributing the ginger and chilli
chinese pickled red cabbage with ginger ready to put into jar to refrigerate
ready to put into jars

 Storing Chinese pickled cabbage

Pickled cabbage keeps extremely well in a large glass jar in the refrigerator. We place a piece of clingwrap on top of the cabbage and press down to keep it submerged in the vinegar sugar solution.

chinese pickled red cabbage with ginger ready to place into glass jars with a pair of tongs
placing cabbage into glass jars

Watch how to make Chinese Pickled Red Cabbage with Ginger

 

scroll down for the chinese pickled red cabbage with ginger recipe

 

Check out some more winning vegetable recipes

 

easy hollandaise sauce served with fresh asparagus
Asparagus with hollandaise 
Roasted Cauliflower Salad with Garlic Yoghurt Dressing
Roasted Cauliflower Salad with Garlic Yoghurt Dressing
Candied Sweet Potatoes
Candied Sweet Potatoes
easy crispy hasselback potatoes
Easy Crispy Hasselback Potatoes
Spicy Red Lentils with Capers and Currants
Spicy Red Lentils with Capers and Currants

 

What’s your favourite cabbage recipe?

We would love to hear from you in the comments below when you make Chinese pickled red cabbage with ginger.

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Chinese Pickled Red Cabbage with Ginger


  • Author: Recipe Winners, recipe by Belinda Jeffery
  • Prep Time: 20 minutes
  • Total Time: 20 minutes, plus draining time
  • Yield: about 8 cups

Description

Chinese pickled red cabbage with ginger is  really crunchy, with a zingy sweet and sour flavour, strewn with flecks of red chilli and super thin matchsticks of fresh ginger. It’s a winner!

We love to serve this with crispy, sweet pork belly slices on bao buns smeared with hoisin sauce. Delish!


Ingredients

  • 1 tablespoon salt
  • 750 g (1 1/2 pounds) red cabbage – (1 whole small or half a medium cabbage)
  • 1 cup rice wine vinegar
  • 1 cup castor sugar
  • 4 tablespoons finely sliced fresh ginger, cut into matchsticks
  • 1 small red chilli, finely chopped
  • toasted sesame seeds to garnish – optional

Instructions

  • halve or quarter cabbage, remove the hard white core and discard
  • shred the cabbage as thinly as you can using a mandolin or very sharp knife
  • sprinkle the salt over the cabbage and toss
  • put cabbage with salt (do not rinse) in a colander
  • place a plate with a heavy weight on top of the cabbage
  • place colander on bottom of the sink (it releases a lot of liquid)
  • leave to drain at room temperature for 2 hours
  • in a small saucepan whisk the vinegar and sugar until the sugar dissolves
  • leave to one side to cool
  • place drained cabbage in a large bowl and toss through the ginger and chilli evenly
  • pour in the cooled vinegar and sugar mixture, give it all a good toss 
  • transfer to a large glass jar, pouring any excess liquid into the jar
  • place a piece of clingwrap on top of the cabbage and press down to keep it submerged – see notes
  •  to allow the flavours to marry wait 24hrs before using
  • to serve place the cabbage in a mound, and scatter with toasted sesame seeds
  • serve and enjoy!

Notes

  • pickled cabbage keeps well in a glass container , covered in the refrigerator for months
  • you may have to make up a little more sugar and vinegar solution to cover the volume of cabbage
  • Category: vegetables
  • Method: pickling
  • Cuisine: Chinese

Keywords: chinese pickled red cabbage with ginger, chinese pickled cabbage, cabbage recipes, pickled cabbage recipe,

Cooper

Coops loves to get a little ‘in between meals’  treat. It never ceases to amaze us as to just how obedient he is when food is offered, note the little tongue hanging out.  Just look at that face, even the king parrot is taking a sideways look in wonderment!

 

 

 

 

Related Recipes

You may also like

8 comments

  1. NO MORE COOK BOOKS FOR US .JO & JEN ARE OUR COOK BOOKS .
    AMAZING FOOD AND EASY RECIPES .
    THANK YOU GIRLS

    1. Avatar Recipe Winners says:

      Hi Sarah, thanks for the great compliment.The cabbage recipe is a winner! Regards, Jen and Jo

  2. We love this recipe and can’t be without some in our fridge now 😋

    1. Avatar Recipe Winners says:

      Hi Kylie, yes it’s an oldie, but a goodie. Thanks for commenting. Kind regards Jo and Jen

  3. Love your recipes and explanations. I’ve recommended your website to my friends. Thanks for making easy and delicious!

    1. Avatar Recipe Winners says:

      Hi Marg, thanks very much for your kind comment and recommendation to your friends. We appreciate it as we are working hard to make the blog successful. Kind regards, Jo and Jen

  4. This recipe sounds incredible! I’ve been wanting to explore the different options when it comes to pickling. I can’t wait to try. Thank you for sharing!

    1. Avatar Recipe Winners says:

      Hi Ashley, this recipe is fantastic. We both have a large jar in our fridges most of the year. We’d love to hear from you when you make this. Kind regards, Jo and Jen

Leave a Reply

Your email address will not be published. Required fields are marked *