Author Topic: Chinese pickled red cabbage and ginger  (Read 38074 times)

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #30 on: December 19, 2014, 07:08:40 pm »
Bedlam,  glad you enjoyed it.  I like it because it balances out the other rich food we eat at this time of the year. Another good one is the mushroom salad,  made with fresh sliced mushrooms marinated in soy sauce with sesame oil and ginger and garlic. I think I have posted a recipe here somewhere.

Raw Mushroom with fresh Green ginger and Garlic salad  xx CC
« Last Edit: December 19, 2014, 07:31:54 pm by Cornish Cream »

Offline MEP

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Re: Chinese pickled red cabbage and ginger
« Reply #31 on: January 05, 2015, 03:30:02 pm »
Just one further question please. Do you have to rinse the cabbage after it has been salted? Thank you.
From Perth WA

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #32 on: January 05, 2015, 08:06:34 pm »
MEP,  there isn't a lot of salt and most will drain away with the water out of the cabbage. So no rinsing.
Hope you enjoy it.

CC,  thanks for doing the link to the Mushroom recipe.  You are a gem.
« Last Edit: January 05, 2015, 08:08:58 pm by achookwoman »

Offline MEP

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Re: Chinese pickled red cabbage and ginger
« Reply #33 on: January 05, 2015, 08:47:54 pm »
Thank you for your super prompt reply Chookie. I really appreciate it. By the way, I just made your pickled cucumber salad and it's absolutely delicious. Will definitely be making it regularly in the future.
From Perth WA

Offline Bedlam

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Re: Chinese pickled red cabbage and ginger
« Reply #34 on: January 05, 2015, 10:58:15 pm »
We had this a few times over Christmas and a few recipe requests after trying.  I love it.  You are a star Chookie X
Denise

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #35 on: January 06, 2015, 01:03:37 am »
-blush, blush. Glad you like the salads.
Looking at an ABC salad today. Apple, beetroot and carrot, nice dressing and sprinkled with feta and walnuts.

Offline MEP

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Re: Chinese pickled red cabbage and ginger
« Reply #36 on: January 06, 2015, 02:00:54 am »
Oh, please, could you share the ABC salad Chookie? DH wants us to start reducing our  consumption of red meat to no more than twice a week and have at least one no meat meal a week also. This is a challenge for me as I love my meat- especially a rare steak.
From Perth WA

Offline Delightful Den

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Re: Chinese pickled red cabbage and ginger
« Reply #37 on: January 06, 2015, 01:37:02 pm »
Never noticed this recipe before. It sounds like something that I will have to make.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #38 on: January 08, 2015, 03:48:20 am »
Will find and post.

Offline MEP

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Re: Chinese pickled red cabbage and ginger
« Reply #39 on: January 14, 2015, 02:30:20 am »
Both DH and I love this recipe. Because I don't care for ginger, I chaged as follows:

- reduced ginger to 1.5 tspn. You could still smell and taste the ginger.
- used 2Tbsn of minced chilli and garlic (similar to sambal  olek) in place of fresh chillies.

Yummy and so handy to have in fridge as a side dish and for on sandwiches/rolls.

Thanks.
From Perth WA

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #40 on: January 14, 2015, 05:53:16 am »
MEP,  love the sound of this. Thanks.

Offline Wonder

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Re: Chinese pickled red cabbage and ginger
« Reply #41 on: January 14, 2015, 06:26:42 am »
Chookie, could I use normal cabbage for this? I put red cabbage on the shopping list but somehow between DH choosing it at the supermarket and it ending up in my fridge it seems to have lost it's colour - that's what DH is telling me anyway after I pointed out red cabbage on the shopping list.

Offline MEP

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Re: Chinese pickled red cabbage and ginger
« Reply #42 on: January 14, 2015, 01:24:56 pm »
Wonder, DH and I commented that there did not appear to be a difference in taste between red and green cabbage. However, I'm in the U.S. so  that could be it.
From Perth WA

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #43 on: January 14, 2015, 07:48:36 pm »
Chookie, could I use normal cabbage for this? I put red cabbage on the shopping list but somehow between DH choosing it at the supermarket and it ending up in my fridge it seems to have lost it's colour - that's what DH is telling me anyway after I pointed out red cabbage on the shopping list.
Wonder, can't see why not.