Pickled Snow Cabbage

Pickled snow cabbage is a classic Chinese preserved vegetable like pickled mustard greens and pickled cucumbers. Also, this pickled snow cabbage vegetable recipe is great for stirring fry, making soup and noodle soup.

Course Side Dish

Cuisine Asian, Chinese

Prep Time 1 30

Cook Time 1 30

Total Time 3

Servings

Calories 8kcal

Author Tracy O.

Ingredients

1 pound Snow Cabbage (Sher li hon)
6 tablespoons Kosher salt

US Customary - Metric

Instructions

Pour 12 cups of water into a big bowl.
Soak 1 pound of snow cabbage vegetable (sher li hon) for 15 minutes. Then, wash and rinse it 3 times.
Put 4 pieces of paper towel on the tray.
After that, put the washed snow cabbage vegetable (sher li hon) from step 2 on the tray.
Take it outside, under the sun for 1 hour. (This step is to air dry the vegetable and reduce excess water from washing it. Don’t need to be 100% dry. Around 80-90% dry is ok.) You can use a salad bowl spinner to spin excess water and air dry it.
After, rub 2 tablespoons of kosher salt on the washed snow cabbage vegetables (sher li hon). Make sure each vegetable is rubbed with salt.
Next, put them into a glass container and wait for 30 minutes.
After 30 minutes, rub 2 tablespoons of kosher salt on the vegetables and wait 30 minutes.
Third time, rub 2 tablespoons of kosher salt on the vegetables and put it in the glass container.
Cover the vegetable with a plastic wrap. Then, refrigerate it for 3 days.
After 3 days, take out the pickled snow cabbage from the fridge and unwrap it.
Pour 5 cups of water in the bowl and soak the pickled snow cabbage vegetables for 30-45 minutes.
Squeeze the pickled snow cabbage vegetable very well to remove excess water from soaking it.
Then, cut the preserved Chinese snow cabbage vegetables into small pieces. You can use it for soup, noodles and stir fry dishes. Refrigerate or freeze it.

Video

Notes

Cooking tips for how to make Chinese pickled snow cabbage vegetable:

Soak the sher li hon vegetable for 15 minutes. Then, wash it a few times(3 times).
Lay the vegetable on the tray with a paper towel. Put it under the sun for an hour. ( This step is to air dry the vegetable and reduce excess water from washing it. Don’t need to be 100% dry. Around 80-90% dry is ok.)
You can use a salad bowl spinner to spin excess water and air dry it.
Rub some kosher salt on the vegetables. Then, wait 30 minutes. Repeat this step again, rub some salt and wait 30 minutes. Total 3 times. After, cover the vegetable with a plastic wrap and refrigerate it for 3 days before using it.
It can be refrigerated for up to 5-7 days. You can freeze them if you want.
Soak the pickled snow cabbage vegetable for 30-45 minutes before using it because it is very salty.
Remember to squeeze very well and remove excess water after soaking it.
Chop it into pieces and you can use it for soup, noodles and stir fry dishes.

Nutrition