Comments on: Chinese Pickled Cabbage (A Quick Pickle Recipe)

By: Marian

Marian — Mon, 22 May 2023 17:14:01 +0000

Loved it. Didn’t have the sichuan peppers so used red pepper flakes and jalapeno. Had napa cabbage, but would use regular cabbage next time.

By: Michael

Michael — Sun, 02 Apr 2023 02:01:56 +0000

Good, but too much sugar, even with the heat(jalepeno) That said, I’m keeping this recipe; will adjust it.

By: Maggie Zhu

Maggie Zhu — Fri, 30 Dec 2022 16:20:10 +0000

In reply to Feisty Granny. I think you definitely can! The flavor should work really well with radishes.

By: Feisty Granny

Feisty Granny — Thu, 29 Dec 2022 16:50:54 +0000

Can I use this pickling method with daikon or winter radish?

By: Maggie Zhu

Maggie Zhu — Wed, 27 Apr 2022 21:56:17 +0000

In reply to Christina. You can totally reuse the pickling vinegar. Happy to hear you like this recipe :)

By: Christina

Christina — Wed, 27 Apr 2022 18:56:05 +0000

I am so excited about this recipe! I just put my pickling jars in the fridge and looking forward to Day 3 when I can taste them. Are we able to reuse this pickling vinegar to be used again – say for a 2nd batch or to pickle other items? Thank you so much for your recipes! They are amazing!

By: Maggie Zhu

Maggie Zhu — Wed, 11 Aug 2021 16:15:57 +0000

In reply to Tamara Temple.

The recipe yield 8 servings, so the nutrition facts are calculated based one 1/8 of the recipe.
That being said, it’s just a reference especially for things like pickles, because the calculation has to estimate how much brine the cucumber absorbs (since you won’t serve and eat all the brine).

By: Tamara Temple

Tamara Temple — Sat, 07 Aug 2021 00:03:01 +0000

This recipe tastes absolutely delicious!! So easy, too. I’m wondering on the nutrition paragraph, it says “1 serving”, but i don’t know how to determine that.

By: Maggie Zhu

Maggie Zhu — Fri, 21 May 2021 15:51:17 +0000

In reply to Jessinta. I think you probably can if using leafy greens that have a tough texture, for example, collard greens and kale. If the greens are too soft (like spinach or chard), the method might not work because the salt will cause the leaves to wither too much and the veggies will be quite salty.

By: Jessinta

Jessinta — Fri, 21 May 2021 09:22:23 +0000

I would like to use other vegetables than cabbage; ie: leafy vegetables is it possible?