Chinese cuisine

Easy

How It’s Made: Chinese Pickled Vegetable – Sichuan Style

Name: How It’s Made: Chinese Pickled Vegetable – Sichuan Style
Prep time: 14 days
Total time: PT14D
Yield: 10 servings
Cuisine: Chinese-Sichuan
Ingredients: 3 oz. Carrot, cut into 2 inch long sticks; 2 oz. White Radish, cut into same size sticks as carrot; 3 oz. Small Red Radish, cut In Half; 2 oz. Ginger, peel and cut into large slices; 2 oz. Red Pepper; 2 oz. Green Pepper; 2 oz. Small Korean Red Chili, cut off dried stems; 5 oz. Kohlrabi, cut into large slices; 2 oz. Cabbage, cut coarsely; 1 oz. Celery, cut into 2 inch long sticks; 1 oz. Sugar; 3 oz. Salt; 1 oz. Sichuan Peppercorn; 4 piece Star Anise; 4 piece Bay Leaves; 33 oz. Water; 2 oz. Garlic Cloves; 1 cup High Concentration White Liquor; 3 oz. Chinese Long Bean

Chef John shares tips on how to make crunchy and delicious pickle vegetables naturally, the Sichuan way. Known as Pao Cai in Chinese, these Chinese pickled vegetables are well-balanced crisp sweet and sour pickle making them as great appetizer.

Chef John Zhang

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How It’s Made: Chinese Pickled Vegetable – Sichuan Style

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Recipe

PRE TIME: 14 days

COOKING TIME: 0

TOTAL TIME: 14 days

10 SERVING

Ingredients:

3 oz. Carrot, cut into 2 inch long sticks
2 oz. White Radish, cut into same size sticks as carrot
3 oz. Small Red Radish, cut In Half
2 oz. Ginger, peel and cut into large slices
2 oz. Red Pepper
2 oz. Green Pepper
2 oz. Small Korean Red Chili, cut off dried stems
5 oz. Kohlrabi, cut into large slices
2 oz. Cabbage, cut coarsely
1 oz. Celery, cut into 2 inch long sticks
1 oz. Sugar
3 oz. Salt
1 oz. Sichuan Peppercorn
4 piece Star Anise
4 piece Bay Leaves
33 oz. Water
2 oz. Garlic Cloves
1 cup High Concentration White Liquor
3 oz. Chinese Long Bean

Directions:

Step 1

Prepare the vegetables: wash, dry and cut.

Step 2

Pickling liquid: in a large clean bowl, combine salt, sugar, bay leaves, star anise, Sichuan peppercorn, water and liquor, and mix well.

Step 3

Layer vegetables in pickling jar, pour pickling liquid in, and make sure all vegetables are merged in liquid.

Step 4

Cover and use water to seal the jar.

Step 5

Leave at room temperature for 2 weeks. Ready to enjoy! You can just leave it for weeks and take small serving amounts whenever needed.

Final Notes

1. All vegetables must be fresh, washed and free of water; 2. Water used for pickling must be purified or boiled then cool down to room temperature; 3. Make sure to change the jar-sealing water every week to keep the pickle from being spoiled; 4. Make sure to add high concentration white liquor in pickling jar.