In summer, who can resist the tangy and numbing flavor of pickled cabbage? 😱😱😱 It's refreshingly sour and appetizing, sweet and spicy, perfect with rice. After making it, refrigerate it and enjoy it whenever you like—it's incredibly delicious chilled! 😁😁😁 I make it several times every summer, pairing it with porridge, noodles 🍜, or rice 🍚. It's refreshing, cuts through the greasiness, and a lifesaver for those hot summer days when they have no appetite! ‼️‼️
Materials
How to make "Pickled Pepper Cabbage" - a tangy and slightly spicy dish
Put Sichuan peppercorns in a bowl, add boiling water and soak for 20 minutes to make Sichuan peppercorn water. Let it cool completely before use.
Prepare the ingredients.
Wash the cabbage, cut it in half, and remove the hard core.
Tear it into larger pieces by hand and add salt 🧂
Mix well and marinate for half an hour.
Peel and slice the carrots, remove the stems from the chili peppers, wash them, and slice them diagonally.
Shredded ginger and sliced garlic.
Squeeze out excess water from the pickled cabbage and place it in a bowl.
Add carrots, chopped chili peppers, shredded ginger, sliced garlic, and sugar. Pour in the soaked Sichuan peppercorn water (you can add the peppercorns along with the peppercorns; I can only tolerate the taste of Sichuan peppercorns and can't eat them, so I only added the soaked water and didn't add the peppercorns). Then add the pickled peppers, including their juice!
Mix well and marinate at room temperature for at least four hours, stirring and turning the cabbage several times during this period so that each cabbage leaf is evenly soaked in the marinade.
Store in a clean, dry, and oil-free food storage container or airtight container in the refrigerator.
Take what you need as you go.
The cabbage has a crisp texture.
It's sour and numbing, sweet and spicy.
Refreshing and not greasy 🫰🫰🫰
Tips for making tangy and numbing pickled cabbage
No skills required, no difficulty!
