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Try this gently pickled cabbage with Congee.

Hot and Sour Cabbage Hot and Sour Cabbage
Try this gently pickled cabbage with Congee.
Yield: serves 6


  • 1 (3-4-lb._ napa cabbage
  • 2 tbsp. kosher salt
  • 4 tbsp. sugar
  • 8-12 dried red chiles
  • 12 – 1 tsp. Red Chile Oil
  • 1 cup white vinegar


  1. Peel away green leaves from napa cabbage until you reach pale yellow-tipped inside leaves. (Discard green leaves or save for another use.) Quarter cabbage lengthwise, core, then slice lengthwise into 1 12”-wide strips.
  2. Transfer to a bowl, sprinkle with kosher salt, cover, and set aside to release water and until leaves are pliable and translucent, 3-4 hours.
  3. Drain, then squeeze to release more water. Arrange half the cabbage in a bowl and sprinkle with 2 tbsp. sugar and 4-6 dried red chiles. Repeat with remaining cabbage, 2 tbsp. sugar, and 4-6 dried red chiles. Add red chile oil and white vinegar. Cover, and refrigerate for 24 hours. Serve cold.