Ingredients for Quick And Spicy Chinese Cabbage Pickle
- 1 medium head of Chinese cabbage
- Vegetable Bouillon Granules
- 2 tablespoons salt
- Red Pepper Flakes
- Zest of 1 orange
- Lemon Juice
- Dark Sesame Oil
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How to Make Quick And Spicy Chinese Cabbage Pickle
- Wash 1 medium head of Chinese cabbage thoroughly and discard any discolored outer leaves.
- Dry the cabbage leaves completely by spinning in a salad spinner or patting dry with several layers of paper towels.
- Roughly chop the cabbage into bite-sized pieces.
- In a medium bowl, combine 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of chili flakes (adjust to your spice preference), ½ teaspoon of sesame seeds, and the zest of 1 orange.
- If using, crumble 1 vegetable stock cube finely and add it to the dry ingredient mixture.
- Place the chopped cabbage in a large, sturdy plastic bag (gallon-sized zip-top bag works well).
- Add the dry ingredient mixture to the bag with the cabbage.
- Seal the bag, leaving some air inside. Shake vigorously to ensure the ingredients are evenly distributed.
- Open the bag, gently squeeze out as much air as possible, and reseal.
- Massage and toss the bag gently, bruising the cabbage to release its moisture. Be careful not to tear the bag.
- Let the cabbage sit for at least 10 minutes, or up to an hour in the refrigerator to allow the salt to dissolve and the flavors to meld.
- To serve, drain off any excess liquid.
- For extra flavor, drizzle with 1 tablespoon of lemon juice or sesame oil (optional).
- Serve immediately as a side dish or pack it in your bento box!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
0g
Fat
0g
Carbs
0g