Pickled Snow Cabbage
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5.0
12 reviews
Excellent
Pickled Snow Cabbage
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Pickled snow cabbage is a classic Chinese preserved vegetable like pickled mustard greens and pickled cucumbers. Also, this pickled snow cabbage vegetable recipe is great for stirring fry, making soup and noodle soup.
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Ingredients
- 1 pound Snow Cabbage (Sher li hon)
- 6 tablespoons kosher salt
Instructions
- Pour 12 cups of water into a big bowl.
- Soak 1 pound of snow cabbage vegetable (sher li hon) for 15 minutes. Then, wash and rinse it 3 times.
- Put 4 pieces of paper towel on the tray.
- After that, put the washed snow cabbage vegetable (sher li hon) from step 2 on the tray.
- Take it outside, under the sun for 1 hour. (This step is to air dry the vegetable and reduce excess water from washing it. Don’t need to be 100% dry. Around 80-90% dry is ok.) You can use a salad bowl spinner to spin excess water and air dry it.
- After, rub 2 tablespoons of kosher salt on the washed snow cabbage vegetables (sher li hon). Make sure each vegetable is rubbed with salt.
- Next, put them into a glass container and wait for 30 minutes.
- After 30 minutes, rub 2 tablespoons of kosher salt on the vegetables and wait 30 minutes.
- Third time, rub 2 tablespoons of kosher salt on the vegetables and put it in the glass container.
- Cover the vegetable with a plastic wrap. Then, refrigerate it for 3 days.
- After 3 days, take out the pickled snow cabbage from the fridge and unwrap it.
- Pour 5 cups of water in the bowl and soak the pickled snow cabbage vegetables for 30-45 minutes.
- Squeeze the pickled snow cabbage vegetable very well to remove excess water from soaking it.
- Then, cut the preserved Chinese snow cabbage vegetables into small pieces. You can use it for soup, noodles and stir fry dishes. Refrigerate or freeze it.
Notes
- Soak the sher li hon vegetable for 15 minutes. Then, wash it a few times(3 times).
- Lay the vegetable on the tray with a paper towel. Put it under the sun for an hour. ( This step is to air dry the vegetable and reduce excess water from washing it. Don’t need to be 100% dry. Around 80-90% dry is ok.)
- You can use a salad bowl spinner to spin excess water and air dry it.
- Rub some kosher salt on the vegetables. Then, wait 30 minutes. Repeat this step again, rub some salt and wait 30 minutes. Total 3 times. After, cover the vegetable with a plastic wrap and refrigerate it for 3 days before using it.
- It can be refrigerated for up to 5-7 days. You can freeze them if you want.
- Soak the pickled snow cabbage vegetable for 30-45 minutes before using it because it is very salty.
- Remember to squeeze very well and remove excess water after soaking it.
- Chop it into pieces and you can use it for soup, noodles and stir fry dishes.
Nutrition Information
Show Details
Calories
8kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.003g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.03g
Sodium
2797mg
(117%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
914IU
(18%)
Vitamin C
21mg
(23%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Calories | 8kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 2797mg | 117% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 21mg | 23% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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