Chinese Cabbage in Sweet Vinegar

Chinese Cabbage in Sweet Vinegar

Refreshingly topped with lots of ginger root and carrot.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to soften the leafstalks is not included in the cooking time.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 Tbsp

2 cm (0.8 in.)

1 knob


1 Tbsp


(A)Sweetened Vinegar

2 Tbsp

4 Tbsp


  1. Arrange the cabbage leafstalks into 6 cm (2.5 in) lengths, then cutting along the grain cut into 7 mm (0.3 in.) widths. Lightly cover in salt and set aside until these soften.
  2. Julienne the carrot and ginger root into thin strips. Remove the seeds from the chili pepper and slice this up into small pieces.
  3. Dry off each cabbage leafstalk from (1) and arrange in a tray. Equally spread (2) on top.
  4. Mix (A) to prepare the sweet vinegar. Pour onto (3).
  5. Heat the sesame oil and Sichuan pepper in a fry pan. While still hot, place atop of (4). Set aside to allow the dish to cool before serving.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.


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