Some people may not know that pickling of vegetables and curing meats is prevalent in Chinese cuisine because of the weather in specific regions of China. Especially, in northern China, with its short growing season and long cold winters, fresh vegetables are available for only a few months of the year. So without refrigeration, they preserve foods through pickling in brine, in salt and wine, in a mixture of sugar and salt, or by inducing fermentation.
In this recipe, the Chinese cabbage is pickled in a sweet and sour method, infused with chilies and chili oil. A great way to start a meal.