Bang Bang Cabbage (Suan La Bai Cai)

Ingredients

• 400 g napa cabbage (or white cabbage), finely shredded, approximately 3 mm
• 2 tsp fine salt, for drawing moisture
• For the dressing
• 2 tbsp dried chilli oil, or dried chilli flakes fried briefly in neutral oil
• 2 tbsp Chinkiang black vinegar
• 2 cloves garlic, minced
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp sesame oil, a few drops only

Method

1. 1
   Shred the cabbage finely to approximately 3 mm. Place in a bowl, add the salt at 1 teaspoon per 200 g of cabbage, and toss thoroughly. Leave for 30 minutes. The cabbage is ready when it has yielded its moisture and shifted from raw-crunchy to pleasantly yielding with a residual bite.
2. 2
   Press the salted cabbage firmly under a plate or heavy object for a further 15 minutes. This removes additional moisture and compacts the cabbage so it becomes receptive to the dressing. The cabbage should be noticeably reduced in volume and hold its compressed shape briefly when pressed.
3. 3
   Rinse the cabbage under cold running water to remove most of the salt. Squeeze firmly in both hands to expel the water. The cabbage at this point must be limp but not waterlogged — this is where the dish lives or dies: too much residual water dilutes the dressing to nothing; insufficient rinsing leaves the dish unpleasantly salty.
4. 4
   Combine the chilli oil, Chinkiang vinegar, minced garlic, light soy sauce, sugar, and sesame oil in a small bowl. Stir until the sugar dissolves. The dressing should smell sharp and hot in equal measure.
5. 5
   Dress the cabbage immediately before serving: pour the dressing over, toss well, and transfer to the serving dish at once. The dressed cabbage should be bright, glistening, and assertively hot-sour on the palate.