Chinese Pickled Cabbage (Szechuan Style)

After I shared my Kimchi Recipe, many followers asked for a Sichuan Pickles recipe. So today, I’m bringing you this recipe. While Sichuan pickles might be unfamiliar to some, they are commonly offered as a complimentary appetizer in many Chinese restaurants.

5 Reviews
5 Comments
POSTED:23/08/2024
Level:Easy
Yield:10-15 servings
Total:2 hr 0 min
(includes chilling time)
Active:20 min

Compared to Korean Kimchi, Sichuan Pickles are easier to make and don't require extensive research or repeated experiments. The result is a tangy, spicy, and refreshing flavor. Here are some important tips and tricks for making Sichuan Pickles.


1. What is Sichuan Pickles?

Sichuan Pickles, also known as "Pao Cai," are a traditional dish from Sichuan, China. They are famous for their salty, tangy flavor, crisp texture, bright color, and aromatic fragrance. Sichuan Pickles are not only appetizing and refreshing but also help to cut through grease and are suitable for people of all ages. They can be made year-round, making them a staple side dish in many households and a well-known accompaniment in Sichuan cuisine.

Sichuan Pickles are easy to prepare, store well, and are convenient to eat. The main ingredients include radish greens, Chinese cabbage, green stems, cucumbers, and green beans. These vegetables undergo a pickling fermentation process, transforming them into sour pickles. Because they are made using cold processing, the nutritional content is well-preserved, making them a nutritious and low-calorie food.

Additionally, Sichuan Pickles are often used as a seasoning or even for medicinal purposes. Dishes like Fish with Pickled Vegetables, Steamed Fish with Pickled Peppers, and Shredded Pork with Pickled Mustard Greens all feature Sichuan Pickles.


2. Ingredients and Substitutions

When making Sichuan Pickles, you can choose ingredients based on your preferences. Common options include Chinese cabbage, carrots, cucumbers, chili peppers, radishes, and garlic, all of which can be pickled. For this recipe, I’m using ingredients that are most commonly found in Sichuan households:

Cabbage: Cabbage is the heart and soul of Sichuan Pickles, providing a particularly great texture.

Carrots: Carrots add a crisp and refreshing bite, often seen in cold dishes at restaurants.

White Radish: Frequently used in cold salads, white radish brings a tangy, refreshing flavor.

Pickled Millet Peppers: These are sour and spicy, perfect for creating the pickling brine.

Dried Chili Peppers: Used to increase the spiciness of Sichuan Pickles.

Fresh Ginger: A bit of fresh ginger enhances the overall flavor of the pickles.

Seasonings: Star anise, salt, Sichuan peppercorns, and vinegar.

Important Tips:

Making Sichuan Pickles doesn’t require complicated ingredients or advanced culinary skills. Just follow my steps carefully, and you’re sure to succeed!


3. Preparation

Before diving into the details, let's cover some basic knowledge about making pickles:

Maintain Cleanliness: Ensure that all containers, utensils, and your hands are thoroughly clean and free of oil. Avoid cross-contamination—always use clean tools when handling vegetables to ensure the pickles last longer.

Keep Vegetables Dry: To maintain a crisp texture in your pickled vegetables, it's essential to remove as much moisture as possible before pickling. After washing the vegetables, let them air-dry in a well-ventilated area or under sunlight.

Choose the Right Containers: Since both salt and vinegar are corrosive, it’s best to use glass or ceramic containers for pickling, rather than metal ones.


4. Adjusting the Spices

This recipe creates a balanced Sichuan Pickle with a tangy and mildly spicy flavor.

In this recipe, I used 10 red chili peppers because they have a relatively mild heat level. If you opt for hotter varieties like Thai bird’s eye chilies or habaneros, 3-4 peppers should be enough. For medium-heat peppers like jalapeños, 5-6 peppers are recommended.

Additionally, the recipe includes Sichuan peppercorns, which add a delightful aroma to the pickles without making them overly numbing. If you prefer a more pronounced Sichuan pepper flavor, you can increase the amount by 1-2 teaspoons.


5. Storage

Since this is a pickled dish, it needs to be stored for 5-7 days before it's ready to eat. In the winter, you can store it at room temperature, just keep it out of direct sunlight.

In the summer, to prevent spoilage, it's best to store the pickles in the refrigerator, where they can last for 1-2 months. The longer they are stored, the stronger the sour flavor will become.


6. Serving Suggestions

Sichuan Pickles can be enjoyed as a cold dish on their own. Simply take the pickles out of the jar and toss them with some homemade chili oil for a quick and delicious snack.

They can also be used as a side dish or accompaniment to familiar Sichuan dishes like stir-fried pork, spicy duck, or sautéed chicken breast. Sichuan Pickles add a tangy, spicy kick that complements these dishes perfectly.


7. More Delicious Sichuan Recipes

Easy Big Plate Chicken (Da Pan Ji)

Easy Sichuan Chicken

Ginger Chicken (老姜鸡)


Now that you have a good understanding of Sichuan Pickles, let’s get started on making this tangy and spicy appetizer!

INGREDIENTS

MAIN INGREDIENTS

  • 100g Carrots
  • 500g Chinese Cabbage
  • 500g White Radish
  • 20g Fresh Ginger

ACCESSORIES

  • 150g Pickled Millet Peppers
  • 4 Star Anise
  • 50g Salt
  • 2 teaspoons Sichuan Peppercorns
  • 10 Dried Chili Peppers
  • 200g Vinegar

DIRECTIONS

STEP 1

Prepare All Ingredients

Wash 100g of carrots, 500g of Chinese cabbage, 500g of white radish, and 20g of fresh ginger.

Cut the carrots and white radish into small strips. Tear the Chinese cabbage into evenly sized pieces. Drain the water and set aside.

Tip:

When washing vegetables, ensure that your hands, the vegetables, and all utensils are free of oil and kept dry. Any contact with oil can cause the pickles to spoil.

Prepare ingredients: wash carrots, cabbage, radish, ginger. Cut into strips. Drain water. Tip: keep everything oil-free and dry.

STEP 2

Prepare the Jars:

Take out two glass jars and wash them thoroughly with clean water (ensure no oil comes into contact).

After washing, sanitize the jars by pouring hot water into them and then let them air dry.

Once the jars are dry, place 2 star anise, 20g of salt, 1 teaspoon of Sichuan peppercorns, 5 dried chili peppers, and 100g of vinegar into each jar.

Tip:

I’ve prepared ingredients for two jars. If you only need one jar, simply halve the quantities of all ingredients.

Prepare glass jars by washing and sanitizing. Add star anise, salt, peppercorns, chili peppers, and vinegar.

STEP 3

Boil a kettle of water. Once the water is boiling, pour it into the jars until they are about two-thirds full. Let the jars sit until the water cools to room temperature.

Boil water, fill jars two-thirds full, let cool to room temp.

STEP 4

Place the white radish and carrot strips into the jars. Pour 70g of pickled millet peppers along with the brine into each jar.

Tip:

Ensure that both jars have the same amount of vegetables and pickled millet peppers.

Place radish and carrot in jars. Add 70g of pickled millet peppers & brine to each jar. Ensure equal amounts in both jars.

STEP 5

Tear the Chinese cabbage into pieces and place it on top of the radishes. Sprinkle an additional layer of salt on top to seal it.

Layer Chinese cabbage on radishes, sprinkle with salt to seal.

STEP 6

Seal the jars with their lids and store them in the refrigerator. They’ll be ready to eat in about 7 days.

Tip:

If the room temperature is not too high (below 25°C or 77°F), you can ferment the jars at room temperature for about 5 days before eating.

Seal jars, refrigerate for 7 days; ferment at room temp if below 25°C for 5 days.

STEP 7

Once the Sichuan Pickles are fully fermented, remove them from the jars and rinse them lightly. Dice the pickles and mix them with some chili oil and a bit of sugar before serving. Enjoy!

Remove fermented Sichuan Pickles, rinse, dice, mix with chili oil & sugar before serving.

Recipe analyzer

  • Recipes: Chinese Pickled Cabbage (Szechuan Style)
  • Main Ingredients:9
  • Servings per recipe:1
  • Servings size:1.5 kg
Nutritional Summary of Recipe
Amount per 1970 g= 1 serving(s)
  • Energy (calories):489 kcal
    17%
  • Protein:24.79 g
    29%
  • Fat:3.09 g Why gray?
    8%
  • Carbohydrates:101.05 g
    28%
Calorie breakdown
  • Protein: 14%
    63 kcal
  • Fat: 6%
    26 kcal
  • Carbohydrates: 81%
    369 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
2:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

5 REVIEWS

Review
Your rating:
GourmetGrubGalleryOctober 09, 2024

I love how easy this recipe is. The flavor is spot-on!
SavorySnackJourneySeptember 26, 2024

How long should I let the pickles ferment?
reply:
September 29, 2024
In summer, 5-7 days in the fridge is ideal. In winter, you can keep them at room temperature.
SavorySnackVibesSeptember 21, 2024

I never knew pickling could be so simple. This recipe is a keeper!
SavorySensationHubSeptember 08, 2024

Can I use a metal container for pickling?
reply:
September 10, 2024
It's best to use glass or ceramic containers since metal can react with the salt and vinegar.
FlavorFestiveFindsAugust 29, 2024

These pickles are amazing! They remind me of the ones I had in Sichuan.
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