OK, here we go. It's a little involved in the prep (can't quite do it at the last minute), but it makes a good-sized batch and keeps for 2 weeks in the refrigerator, so I think it's worth it. And I previously mentioned the pretty -- always a nice factor when you are taking something to a party!
Chinese-style Cabbage Pickle [yield: about 5 cups]
1 small head red cabbage (about 1 1/4 pounds), cored and cut into strips about 5 inches long and 1/4 inch wide 1 red bell pepper, seeded and cut into long strips about 1/4 inch wide 3 scallions (green and white parts), roots trimmed, cut into thin rounds on the diagonal 2 tablespoons kosher or other coarse salt 1 tablespoon Asian sesame oil 2 teaspoons vegetable oil 1 teaspoon peeled, finely grated fresh ginger 2 tablespoons sesame seed 1/2 cup rice wine vinegar 1 tablespoon sugar freshly cracked white pepper (or substitute black)
In a large nonreactive bowl, combine the cabbage, bell pepper, and scallions with the salt, and toss well to coat. Place a weighted plate on top of the cabbage and allow it to stand at room temperature for 1 to 2 hours. Drain, rinse well, drain again, and gently squeeze any liquid out of the vegetables. Set aside.
In a large saute pan, combine the sesame and vegetable oils and heat over medium-high heat until hot but no smoking. Add the ginger and sesame seed and saute, stirring frequently, for 1 minute. Add the reserved vegetables and saute, stirring constantly, for 2 minutes. Remove from the heat, add the vinegar, sugar, and white pepper to taste, and mix well. Allow to cool to room temperature, then cover and refrigerate.
This pickle will keep, covered and refrigerated, for about 2 weeks.
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Date: 2008-07-26 05:29 pm (UTC)Chinese-style Cabbage Pickle
[yield: about 5 cups]
1 small head red cabbage (about 1 1/4 pounds), cored and cut into strips about 5 inches long and 1/4 inch wide
1 red bell pepper, seeded and cut into long strips about 1/4 inch wide
3 scallions (green and white parts), roots trimmed, cut into thin rounds on the diagonal
2 tablespoons kosher or other coarse salt
1 tablespoon Asian sesame oil
2 teaspoons vegetable oil
1 teaspoon peeled, finely grated fresh ginger
2 tablespoons sesame seed
1/2 cup rice wine vinegar
1 tablespoon sugar
freshly cracked white pepper (or substitute black)
In a large nonreactive bowl, combine the cabbage, bell pepper, and scallions with the salt, and toss well to coat. Place a weighted plate on top of the cabbage and allow it to stand at room temperature for 1 to 2 hours. Drain, rinse well, drain again, and gently squeeze any liquid out of the vegetables. Set aside.
In a large saute pan, combine the sesame and vegetable oils and heat over medium-high heat until hot but no smoking. Add the ginger and sesame seed and saute, stirring frequently, for 1 minute. Add the reserved vegetables and saute, stirring constantly, for 2 minutes. Remove from the heat, add the vinegar, sugar, and white pepper to taste, and mix well. Allow to cool to room temperature, then cover and refrigerate.
This pickle will keep, covered and refrigerated, for about 2 weeks.