This is a quick pickle made with Chinese cabbage stems. I found it a bit on the too sweet side so I added some ichimi togarashi, but Mr. Tess liked it. It made a fine accompaniment for the cashew chicken, but I forgot to take a photo; this picture was taken yesterday so there is more liquid than when it was fresh.
Labaicai (Spicy Chinese Style Cabbage)
4 servings
from Easy Japanese Pickling
- 10 ounces stems of Chinese cabbage (Hakusai)
- 2 Tablespoons sugar (this was more than I like)
- 1 teaspoon salt
- 4 Tablespoons vinegar
- 1 Tablespoon sake
- 3 Tablespoons sesame oil
- 1-2 teaspoons Sichuan peppercorns (can substitute powdered sansho—which I used)
1. Cut the hakusai into 2″ by 1″ slabs.
2. Mix sugar through sake in a bowl.
3. In the oil, heat the peppercorns over low heat until fragrant. Raise heat and stir in the hakusai to coat with the oil. Don’t over cook!!
4. Put the hot cabbage in the bowl and marinate 1 hour.
| ⇐ Previous Post |
Next Post ⇒ | |
| Chicken, Cashews, and Miso in a Wok | Steamed Pork with Ponzu Dressing |
Tess's Japanese Kitchen 