Pickled Taiwanese Cabbage (Pao Tsai)
- camissonia
- 7 days ago
- 1 min read
This sweet and sour pickled cabbage is a traditional condiment in Taiwan. There's no oil and just a hint of chili for a very mild spice kick. And for those in the know, it's also a staple and must-have side with stinky tofu. Green cabbage, readily available in most supermarkets, works great for this recipe. But if you can find "Taiwan" green cabbage in an Asian market, I'd go with that. Very refreshing and yum!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Slice the cabbage in half, core and cut into bite-sized pieces (about 2" x 2"); place into a colander; rinse, drain well and place into a bowl, along with the julienned carrots & sliced Fresno chilies.
2
Add 2 tbsp salt and 2 tbsp sugar to the cabbage-carrot-chili mixture; stir well and let marinate for at least 1 hour up to 3 hours.
3
In the meantime, place 1 cup of rice vinegar, 1/2 cup sugar and 2 cups water into a pot; heat over medium until the sugar has dissolved; turn off heat and set aside until completely cooled.
4
Squeeze out all excess water from the cabbage mixture and return to the bowl; add the reserved vinegar-sugar water; stir well to combine.
5
Pour the cabbage mixture into mason jars, seal and refrigerate, at a minimum, overnight, before using. Will keep in the refrigerator for 2-3 weeks.
Instructions
1 head green cabbage (preferably Taiwanese if you can find it) about 2 lbs
2 large carrots peeled and julienned
2 Fresno chilies seeded and thinly sliced
2 tbsp kosher salt
2 tbsp sugar
1 cup rice vinegar
1/2 cup sugar
2 cups water
Pickling Liquid
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Pickled Taiwanese Cabbage (Pao Tsai)
Prep Time
15 min
Cooking Time
0
Rest Time
1 hour
Total Time
1 hour 15 min
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