My sister and friends love it. It’s a cheat quick way to have some crunchy mouthwatering pickles in your fridge. For a natural pickling, please refer to my Traditional Sichuan Pickling.
This pickle can be ready in 3 days. Please sterilize the jars in boiled water for 10 minutes & dry the jars properly.
I prefer to use 1L jam jar.
1/2 savoy cabbage
1T sea salt
10 dried long chillies
1t whole black peppercorns
1L white vinegar
1. Cut the cabbage into large chunks, toss with the sea salt and then leave for 30 min to draw out the water.
2. Roast the chillies and ppercorns in a preheated 200 C oven for about 3 min, or until the chillies blacken and the peppercorns are fragrant. Pound the spices in a mortar with a pestle until coarsely ground.
3. Put the vinegar and sugar in a pot over low heat till the sugar dissolves. Bring to the oil, turn off the heat and let it cool. Add the dry spices in.
4. Pack the salted cabbage into the jar, pour the vinegar mixture slowly till the cabbage is well submerged. Seal the lid tightly and ready in 3 days.