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Pickled Chinese Cabbage with Chilli


  • 1 medium Chinese cabbage about 750g cut into 2.5cm squares

  • 3 tablespoons sea salt

  • 2 tablespoons brown sugar

  • 0.33 cup Peanut Oil

  • 1 tablespoon Sichuan peppercorn

  • 6 small dried Red chilli's

  • 2 tablespoons brown rice Vinegar

  • 1 large Red chilli finely sliced


  • 1.

    Combine cabbage in a bowl with salt and sugar, mix well and leave to stand for 2 hours.

  • 2.

    Place oil, Sichuan peppercorns and dried chillies in a cold wok and then turn heat to high. Cook for about 30 seconds or until peppercorns and chillies begin to darken. Remove wok from stove and carefully strain flavoured oil through a metal sieve into a large bowl. Discard peppercorns and chillies, and set oil aside to cool.

  • 3.

    Drain cabbage and, using your hands, gently squeeze out any excess liquid.

  • 4.

    Place cabbage in bowl containing flavoured oil, then add vinegar and fresh chilli and mix well.

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Posted by Merryn13Report
Excellent. Cabbages are plentiful and this is a great dish with flavour, just tender and perfect for accompanying stir fries. The peppercorns and chilli add a delicious touch without being too hot for kids. Definitely adding this to our reportoire.