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Chaoshan Winter Vegetable Preserved Cabbage — finished dish, ready to serve.

Chaoshan Winter Vegetable Preserved Cabbage

潮汕冬菜 · cantonese cuisine · Chaoshan

90 min total60 min cooking8 stepssavoryumami

This is the winter vegetable pickle the author remembers from childhood noodle soups — a little spoonful was always added to boost freshness and umami.

Lucia Ferrari's profile photoLucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
0(Main ingredients only; seasoning not counted)
Protein (g)
0(Main ingredients only; seasoning not counted)
Fat (g)
0(Main ingredients only; seasoning not counted)
Carbs (g)
0(Main ingredients only; seasoning not counted)
Sodium (mg)
0(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Fine salt ingredient identification photo

    salt盐

    as needed

  • garlic (whole head)蒜头

    4.0 whole

Steps

  1. 1

    Step 12880 min

    Chaoshan Winter Vegetable Preserved Cabbage — step 1 visual checkpoint.

    Chop one head of cabbage into small pieces and spread them out to air-dry for about two days; the cabbage will shrink somewhat.

    ✅ Done when: The cabbage pieces have visibly shrunk and wilted after about two days of drying.

  2. 2

    Step 2

    Chaoshan Winter Vegetable Preserved Cabbage — step 2 visual checkpoint.

    Add salt and squeeze out the moisture from the cabbage.

    ✅ Done when: The cabbage releases its liquid when squeezed and feels noticeably drier.

  3. 3

    Step 3

    Chaoshan Winter Vegetable Preserved Cabbage — step 3 visual checkpoint.

    Prepare about four heads of garlic.

    ✅ Done when: Four garlic heads are peeled and ready to process.

  4. 4

    Step 4

    Chaoshan Winter Vegetable Preserved Cabbage — step 4 visual checkpoint.

    Blitz the garlic in a food processor or blender until finely minced.

    ✅ Done when: The garlic is broken down into a fine, even mince.

  5. 5

    Step 5

    Chaoshan Winter Vegetable Preserved Cabbage — step 5 visual checkpoint.

    Combine the cabbage and garlic together and mix thoroughly.

    ✅ Done when: The cabbage and garlic are evenly distributed throughout the mixture.

  6. 6

    Step 643200 min

    Chaoshan Winter Vegetable Preserved Cabbage — step 6 visual checkpoint.

    Sanitize a jar and let it dry completely. Pack the mixture in tightly, seal well, and store in a cool, dark place for one month before checking the results.

    ✅ Done when: After one month in a sealed jar in a cool spot, the mixture has fermented and developed its aroma.

  7. 7

    Step 7

    Chaoshan Winter Vegetable Preserved Cabbage — step 7 visual checkpoint.

    The finished pickle after one month — its fragrance is exceptional.

    ✅ Done when: The finished preserved cabbage gives off a strong, appealing aroma.

  8. 8

    Step 8

    Chaoshan Winter Vegetable Preserved Cabbage — step 8 visual checkpoint.

    Serve: this winter vegetable is a perfect match with garlic oil in noodle soup.

    ✅ Done when: A spoonful added to hot noodle soup releases its savory aroma.