Back to 8 servings Cabbage 1 head napa cabbage (about 2.5 pounds), cored and cut into 1-inch pieces 2 tablespoons kosher salt, for salting the cabbage Brine 1.5 cups water, for the brine 1 cup unseasoned rice vinegar 0.5 cup granulated sugar 3 tablespoons soy sauce, or tamari for gluten-free 3 inch piece fresh ginger, peeled and cut into thin matchsticks 3 cloves garlic, thinly sliced 1 to 2 dried red chilies (arbol), lightly crushed, or 1 teaspoon red pepper flakes 1 teaspoon whole Sichuan peppercorns, optional
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1 Step 1: Toss the cut cabbage with the kosher salt in a large colander or bowl and let it rest for about 30 minutes, until it wilts and releases liquid.2 Step 2: While the cabbage rests, combine the water, rice vinegar, sugar, soy sauce, ginger, garlic, chilies and Sichuan peppercorns in a medium saucepan. Warm over medium heat, stirring until the sugar dissolves and the brine smells fragrant, then remove from the heat.3 Step 3: Rinse the salted cabbage well under cold water and drain thoroughly.4 Step 4: Bring a large pot of water to a boil. Blanch the cabbage in batches for 90 seconds, until crisp-tender, not soft.5 Step 5: Transfer the cabbage to an ice bath for 2 to 3 minutes to stop the cooking, then drain well.6 Step 6: Pack the cabbage into two clean, dry 1-quart glass jars, leaving about 1 inch of headspace. Pour the warm brine over the cabbage and press down so every piece is submerged.7 Step 7: Seal the jars and leave them at room temperature until cool, then refrigerate. Flavors develop within 24 hours and are fuller after 3 to 5 days.getsaucepan.com/r/3df2ae9b-f9a2-565d-85b9-89b504f46283
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