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!
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.
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.
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.
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.
Check out some more winning vegetable recipes
What’s your favourite cabbage recipe? We would love to hear from you in the comments below.
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!
- 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
- 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!
- 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
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!