Pickled Chinese Cabbage with Boiling Water: A Surprising Winter Treat

Pickled Chinese cabbage is a beloved dish, especially during the cold winter months. Its golden, crispy texture and slightly sour taste make it a staple in many households. However, some people are often surprised to learn that using boiling water to pickle the cabbage can actually be a successful trick rather than ruining the vegetables.

Ingredients

• 1 kg Chinese cabbage

• A handful of green onions

• 4–5 shallots and bird’s eye chilies (optional, depending on how spicy you like it)

• Seasonings: coarse salt and sugar (sugar is optional; it can speed up fermentation if you want the cabbage to turn sour faster)

• A clean ceramic or glass jar or bowl, rinsed with boiling water and left to dry

Step 1: Preparing the Cabbage

Separate the cabbage leaves and discard any wilted, damaged, or old parts. Let the cabbage wilt slightly in the sun, or if sunlight isn’t available, place it on a tray in front of a fan to reduce its moisture. Slightly wilted cabbage will result in a crispier pickle.

Clean the green onions by removing any wilted tips and cutting off the roots. You can even add the cleaned roots to the pickling mixture because they release a pleasant aroma.

Step 2: Pickling Process

Once the cabbage has wilted, rinse each leaf under running water to remove any dirt. Cut the cabbage into 3–5 cm pieces, or leave the leaves whole if preferred. Rinse again to remove any sticky residue that can make the pickle slimy. For extra care, you can soak the cabbage briefly in cooled salt water to reduce the risk of fermentation scum forming.

Chop the green onions into pieces, slice the chilies, and thinly slice the shallots.

Boil water in a pot and add salt and sugar—approximately 3 tablespoons of salt per liter of water. Stir until completely dissolved and the water is boiling.

Mix the cabbage with the green onions, chilies, and shallots, then place everything into the jar or bowl. Carefully pour the boiling saltwater over the cabbage and use chopsticks to mix it thoroughly so all leaves are evenly soaked. Press the cabbage down with a lid or a weight to ensure it is fully submerged.

Leave the jar in a cool, ventilated area. In winter, you can pour the water in while it is still boiling. In summer, allow the water to cool to around 80°C before pouring it over the cabbage to prevent overheating.

Within 2–3 days, the cabbage will ferment, turning golden and crispy—ready to eat. Using boiling water may surprise some people, but this technique accelerates fermentation, especially on cold winter days in northern regions. This method works particularly well for Sen cabbage or taro leaves, giving them a perfect texture and taste.

Serving Suggestions

Pickled cabbage can be enjoyed with fish sauce, paired with boiled or stir-fried meat, or used in stir-fries with pork intestines, sautéed with meat, added to fish stews, or cooked in fish soup.

Tips for Perfect Pickled Cabbage

• Wilting the cabbage slightly before pickling improves crispiness.

• Adjust the saltiness according to your preference.

• Choose cabbage that is mature but not too old or too young. Avoid overly dark green cabbage with excess water, as it may have been over-fertilized and can result in unpleasant taste or odor during fermentation.

With this method, your pickled cabbage will turn out golden, crispy, and flavorful, making it a delightful addition to any winter meal.