Chinese cabbage pickle

Chinese Cabbage Pickle Recipe 

Chinese cabbage pickle recipe made easy with the EASYChef TOUCH 9000 food processor.

The pickled cabbage will last us a long time in the fridge if we have it well covered. And if we are going to keep it for a long time in the fridge it is better to make the pieces of cabbage bigger, about five centimeters wide.

This pickled cabbage is not only healthy but also perfect to accompany other dishes.

RatingDifficultyBeginner

The rice vinegar can be replaced with wine or apple vinegar.

If we prefer we can also replace the mild olive oil with sunflower, peanut or sesame oil.

As for the paprika, it can be sweet or spicy, according to our preferences.

Pickled cabbage in vinegar
Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 500 g Chinese cabbage
 160 ml Rice vinegar
 60 ml Water
 2 Cloves of garlic
 10 g Salt
 20 g Sugar
 45 ml Mild olive oil
 5 g Peppers
EASYChef Accessories
 Solvent accessory
Elaboration
1

Cut the cabbage horizontally into strips two or three centimetres wide, wash and drain well. Set aside in a large bowl.

2

We mount the extraction accessory on our EASYChef robot.

3

Add 160 ml of rice vinegar, 60 ml of water, 2 whole peeled garlic, 10 g of salt, 20 g of sugar, 45 ml of mild olive oil and 5 g of paprika.

4

Cook for 5 minutes at 100°C and speed 1.

5

Once the mixture is lukewarm, pour it over the cabbage and stir well with your hands for a minute.

6

We wait for it to cool and it is ready to eat or store.

OUR CHINESE CABBAGE PICKLE IS READY!

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Ingredients

 500 g Chinese cabbage
 160 ml Rice vinegar
 60 ml Water
 2 Cloves of garlic
 10 g Salt
 20 g Sugar
 45 ml Mild olive oil
 5 g Peppers
EASYChef Accessories
 Solvent accessory

Directions

Elaboration
1

Cut the cabbage horizontally into strips two or three centimetres wide, wash and drain well. Set aside in a large bowl.

2

We mount the extraction accessory on our EASYChef robot.

3

Add 160 ml of rice vinegar, 60 ml of water, 2 whole peeled garlic, 10 g of salt, 20 g of sugar, 45 ml of mild olive oil and 5 g of paprika.

4

Cook for 5 minutes at 100°C and speed 1.

5

Once the mixture is lukewarm, pour it over the cabbage and stir well with your hands for a minute.

6

We wait for it to cool and it is ready to eat or store.

Chinese cabbage pickle

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