Tianjin Preserved Vegetable

Tianjin Preserved Vegetable

Salted napa cabbage ferments into a tangy, crunchy condiment with deep savory flavor.

Make ahead Makes 32 oz Calories 18/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This home-fermented version of the classic Tianjin preserved vegetable relies on layers of salt to draw moisture from napa cabbage, which then ferments slowly into a tangy, umami-rich condiment. It is traditionally used to season stir-fries, noodle soups, and dumpling fillings, lending a salty-sour depth similar to Tianjin dongcai. Patience during the curing and fermenting stages rewards you with a jar of pungent, versatile seasoning that keeps for months.

Ingredients

  • 4 pounds napa cabbage, outer leaves removed
  • 1/2 cup coarse sea salt, divided
  • 3 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon Sichuan peppercorns
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sugar

Method

  1. Trim the napa cabbage, discarding any wilted outer leaves, and cut the heads lengthwise into quarters, then crosswise into 1-inch pieces.

  2. Place the cabbage in a large bowl and toss with 1/3 cup of the coarse salt, massaging it into the leaves until they begin to soften.

  3. Transfer the salted cabbage to a colander set over a bowl, weigh it down with a plate and heavy can, and let it drain at room temperature.

  4. Squeeze handfuls of the cabbage firmly over the sink to press out as much liquid as possible, then spread the pieces on a clean towel.

  5. Air-dry the squeezed cabbage on the towel, uncovered, turning once, until the pieces look slightly shriveled and leathery at the edges.

  6. In a small bowl, stir together the garlic, ginger, Sichuan peppercorns, Shaoxing wine, sugar, and the remaining 2 tablespoons of salt.

  7. Toss the dried cabbage with the garlic-ginger mixture in a large bowl until evenly coated.

  8. Pack the seasoned cabbage tightly into a clean 1-quart glass jar, pressing down firmly to remove air pockets and leaving 1 inch of headspace.

  9. Cover the jar loosely with a cloth secured by a rubber band, or use a fermentation lid, and set it in a cool, dark place to ferment.

  10. Check the jar daily during fermentation, pressing the cabbage back under any accumulated liquid and checking for a pleasant sour, savory aroma.

  11. Once fermented to taste, seal the jar with a tight-fitting lid and refrigerate; flavor continues to deepen over the following weeks.

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    Tianjin Preserved Vegetable

    This home-fermented version of the classic Tianjin preserved vegetable relies on layers of salt to draw moisture from napa cabbage, which then ferments slowly into a tangy, umami-rich condiment. It is traditionally used to season stir-fries, noodle soups, and dumpling fillings, lending a salty-sour depth similar to Tianjin dongcai. Patience during the curing and fermenting stages rewards you with a jar of pungent, versatile seasoning that keeps for months.

    Make ahead 32 oz 18 cal

    Ingredients

    • 4 pounds napa cabbage, outer leaves removed
    • 1/2 cup coarse sea salt, divided
    • 3 tablespoons garlic, minced
    • 2 tablespoons fresh ginger, minced
    • 1 tablespoon Sichuan peppercorns
    • 2 tablespoons Shaoxing wine
    • 1 tablespoon sugar

    Method

    1. 1

      Trim the napa cabbage, discarding any wilted outer leaves, and cut the heads lengthwise into quarters, then crosswise into 1-inch pieces.

    2. 2

      Place the cabbage in a large bowl and toss with 1/3 cup of the coarse salt, massaging it into the leaves until they begin to soften.

    3. 3

      Transfer the salted cabbage to a colander set over a bowl, weigh it down with a plate and heavy can, and let it drain at room temperature.

    4. 4

      Squeeze handfuls of the cabbage firmly over the sink to press out as much liquid as possible, then spread the pieces on a clean towel.

    5. 5

      Air-dry the squeezed cabbage on the towel, uncovered, turning once, until the pieces look slightly shriveled and leathery at the edges.

    6. 6

      In a small bowl, stir together the garlic, ginger, Sichuan peppercorns, Shaoxing wine, sugar, and the remaining 2 tablespoons of salt.

    7. 7

      Toss the dried cabbage with the garlic-ginger mixture in a large bowl until evenly coated.

    8. 8

      Pack the seasoned cabbage tightly into a clean 1-quart glass jar, pressing down firmly to remove air pockets and leaving 1 inch of headspace.

    9. 9

      Cover the jar loosely with a cloth secured by a rubber band, or use a fermentation lid, and set it in a cool, dark place to ferment.

    10. 10

      Check the jar daily during fermentation, pressing the cabbage back under any accumulated liquid and checking for a pleasant sour, savory aroma.

    11. 11

      Once fermented to taste, seal the jar with a tight-fitting lid and refrigerate; flavor continues to deepen over the following weeks.