Pickled Snow Cabbage
User Reviews
5
Pickled Snow Cabbage
Description
Pickled Snow Cabbage is made by soaking the snow cabbage in water and then thoroughly washing it. After draining, the cabbage is air-dried partially to remove excess moisture, which helps in the pickling process. Kosher salt is rubbed on the cabbage in three increments, each followed by a 30-minute rest, encouraging fermentation and flavor development. The cabbage is then covered with plastic wrap and refrigerated. Before serving, the heavily salted cabbage is soaked briefly to mellow its saltiness and squeezed to remove water. It adds a refreshing crunch and mild sourness to soups, noodle dishes, or stir-fries. The process can be extended for longer preservation, and freezing is possible for longer storage.
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 cabbage before pickling and rinse carefully multiple times to clean thoroughly.
- Air drying under sun or using a salad spinner removes excess water but complete dryness is not required.
- Salt rubbing is done in three separate steps, each followed by 30 minutes of rest to allow pickling.
- After pickling, refrigerate for at least 3 days before use; cabbage can keep refrigerated for up to 5–7 days and can be frozen.
- Before using, soak pickled cabbage for 30–45 minutes to reduce saltiness, then squeeze out excess water.
- Chopped pickled cabbage can be added to soups, noodles, or stir-fried dishes for flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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