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.
INGREDIENTS
- 100g Carrots
- 500g Chinese Cabbage
- 500g White Radish
- 20g Fresh Ginger
DIRECTIONS
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 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.
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.
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.
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.
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.
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!