Omnivore's Cookbook · by Maggie Zhu★ 4.6 (5)
Chinese Pickled Cabbage (A Quick Pickle Recipe)
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 2%
CARBS 21G100% OF CAL
1G FIBER18G ADDED2G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cabbage and carrot quick-pickled in a balanced sweet and sour brine with Sichuan peppercorn and chile. A refreshing appetizer or side with the flavor profile of restaurant-style Chinese pickles.
starterchinesesalad🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups rice vinegar
- 1/2 cup water
- 3/4 cup sugar
- 1 teaspoon salt
- 3 cloves garlic (, smashed)
- 4 red chili peppers (more if desired (Optional))
- 1 teaspoon Sichuan peppercorns ((Optional))
- 1 lbs (450 g) cabbage ((about half of a small head of cabbage))
- 1 large carrot (, peeled)
- 2 tablespoons salt
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 2%
CARBS 21G100% OF CAL
1G FIBER18G ADDED2G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 2048mg
- Total sugar
- 19g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 25mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2048MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.