Hot and Sour Cabbage

  • Serves

    serves 6


By SAVEUR Editors

Published on October 18, 2000

Try this gently pickled cabbage with Congee.


  • 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


Step 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 1⁄2''-wide strips.

Step 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.

Step 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.

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