'Sichuan Paocai' Sichuan Pickles Recipe

Name: 'Sichuan Paocai' Sichuan Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine; The ratio between water and salt- kg water: 1 Tablespoon salt; 1 teaspoon Sichuan Pepper; 1 piece star anise; 2 pieces peeled garlic cloves; 2 tablespoons white liquor ( 40%-60% proof, i.e. Vodka); 2 tablespoons brine from 'pickled green chill' You can get this from your local Chinese grocery store. This brine actually works as master brine as well as a fermentation efficacy enhancer.; Traditionally Chinese make their own master brain by boiling water and salt at the same ratio as above and let the salted water sit in the pickle jar for at least 1 week.; Vegetables; 1/4 round cabbage, cut it into pieces about 1 inch square; 1/4 Chinese radish peeled and thinly sliced; 1 carrot, peeled and cut thinly on the diagonal; 1/4 kohlrabi, peeled and thinly sliced; 2-3 red radishes; 2-3 whole green and red chillies

Servings: persons

Brine
The ratio between water and salt- kg water: 1 Tablespoon salt
1 teaspoon Sichuan Pepper
1 piece star anise
2 pieces peeled garlic cloves
2 tablespoons white liquor ( 40%-60% proof, i.e. Vodka)
2 tablespoons brine from 'pickled green chill' You can get this from your local Chinese grocery store. This brine actually works as master brine as well as a fermentation efficacy enhancer.
Traditionally Chinese make their own master brain by boiling water and salt at the same ratio as above and let the salted water sit in the pickle jar for at least 1 week.
Vegetables
1/4 round cabbage, cut it into pieces about 1 inch square
1/4 Chinese radish peeled and thinly sliced
1 carrot, peeled and cut thinly on the diagonal
1/4 kohlrabi, peeled and thinly sliced
2-3 red radishes
2-3 whole green and red chillies

1
["Wash the vegetables and pat them dry. Let them air dry for a couple of hours. Make sure there is no water residual on any piece of your vegetable. Treat your pickle jar in the same way. Neither fresh water nor any oil goes into the pickles are critical factors for making a successful Sichuan Pickles.", "Boiled the salt and water together to dissolve the salt, let the salted water cool down to room temperature.", "Pack the vegetables into the jar layer by layer and press them firmly, pour the salted water and add rest of the above brine ingredients to the jar make sure the brine fully covers the vegetable and filled right up to the top edge of your jar.", "Put lid on the jar, wrap the top with cling film and place the jar on a plate (There will be overflow from the jar at initial fermentation stage).", "Keep it on a cool and dry place. Your Sichuan pickles will be ready in between 1-2 weeks depends on seasons and temperatures.", "Serve the pickles directly from the jar by adding some chill oil or extra virgin Oliver oil as you like.", "Tips
2
Please note it is normal that the brine turn into unclear after first several days. It will dissolve as the pickles continue to ferment.
3
Use clean chopsticks or tongs to take the pickles from the jar to avoid contamination to the brine.
4
When you notice the pickles sink back to the bottom your jar, it indicates that your Sichuan Pickles are ready and move your jar into fridge.
5
Don't throw away the rest of the brine; it is your own master brine from now on."]

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Brine, The ratio between water and salt- kg water: 1 Tablespoon salt, 1 teaspoon Sichuan Pepper, 1 piece star anise, and more.

Yes, 'Sichuan Paocai' Sichuan Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

'Sichuan Paocai' Sichuan Pickles

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