Chinese cuisine

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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 Zhang

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

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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.

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.