Pào Cài [0000991]

Ingredients:

1 large napa cabbage (Chinese cabbage)
3 tablespoons gluten-free salt
3-4 cloves garlic, minced
1-2 teaspoons fresh ginger, minced
2-3 dried red chili peppers (optional, adjust to your spice preference)
1/4 cup gluten-free soy sauce
2 tablespoons gluten-free rice vinegar
1 tablespoon gluten-free sugar
2 tablespoons gluten-free sesame oil

Instructions:

Begin by washing the napa cabbage thoroughly. Separate the leaves and cut them into bite-sized pieces. Place the cabbage pieces in a large bowl.

Sprinkle the gluten-free salt over the cabbage leaves and toss them to ensure the salt is distributed evenly. Let the cabbage sit for about 1-2 hours, tossing occasionally. This process helps to remove excess moisture from the cabbage.

After the cabbage has wilted and released some liquid, rinse it thoroughly under cold water to remove excess salt. Squeeze out any remaining water and transfer the cabbage to a clean, dry bowl.

In a small saucepan, heat the gluten-free sesame oil over medium heat. Add the minced garlic, ginger, and dried red chili peppers (if using). Sauté for about 1-2 minutes, or until fragrant.

Add the gluten-free soy sauce, gluten-free rice vinegar, and gluten-free sugar to the saucepan. Stir well and simmer for a few minutes to create the dressing.

Remove the dressing from heat and let it cool to room temperature.

Pour the cooled dressing over the cabbage and toss to coat it evenly.

Transfer your gluten-free Pào Cài to a clean, airtight container. Press the cabbage down to remove any air bubbles and ensure it's submerged in the dressing.

Seal the container and refrigerate your Pào Cài for at least 24 hours to allow the flavors to meld. It will continue to improve in flavor over time.

Serve your gluten-free Pào Cài as appetizers, either as a side dish or a spicy and tangy topping for a variety of Chinese dishes.

Enjoy the bold and flavorful taste of gluten-free Pào Cài as a unique appetizer or condiment!