Shanghai Cabbage and Chile
2 min readThere are many reasons to go to San Dong House BBQ on Geary Street in San Francisco. For one thing, there’s the heart-pumping SLAM! of fresh noodles pulled to order before your eyes. There’s the amazing dan dan noodles, green onion pancake, and dumplings that never disappoint. And then there’s the cold dish and pickle bar, ready to serve you the plated nibbles of your choice. I picked up this pickle from them—it’s one of my favorites. They laughed when I inquired about the recipe because it really is so simple. However, don’t let its simplicity fool you. The result is something far greater than the sum of its parts.
Makes about 6 cups
TIME: 1 DAY
1 small, fresh head of green cabbage (about 1¾ pounds)
1 tablespoon fine sea salt
15 small dried red chiles
1 tablespoon peanut oil or vegetable oil
2 teaspoons sugar
¾ cup distilled white vinegar
2¼ cups water
Discard the tough outer leaves of the cabbage and, starting from the root end, cut the cabbage in half. Again starting from the root end, cut each section in half again. Chop the cabbage into 1-inchpieces, discarding the core, and place in a large mixing bowl. Cover the cabbage with the salt and toss it with your hands to distribute it evenly. Let sit about 15 minutes, tossing once after about 7 minutes. Open the kitchen doors and windows and/or turn on your exhaust fan. In a small skillet over high heat, scorch the chiles until black on one side, then flip them to blacken on the other side, about 2 to 3 minutes per side.
Add the chiles, oil, and sugar to the cabbage and thoroughly combine. Pack into a bowl or a jar with a lid. In a separate pitcher, combine the vinegar and the water and pour over the top, pressing down on the cabbage to submerge it completely, discarding any leftover brine. Cover and refrigerate for 1 day.
This pickle is now ready to eat, and it will last about a week in the refrigerator.
