Chinese Pickles (Sichuan Pao Cai, 泡菜)

Name: Chinese Pickles (Sichuan Pao Cai, 泡菜)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 L water; 60 g pickling salt; 20 g white liquor (>50% alcohol by volume); 20 g rock crystals candies ((Can use cane sugar as a substitute.)); 15 pickled peppers ((Store bought ones)); 40 g pickled pepper brine (((Store bought one. Used as a "starter".)); 4 g Sichuan peppercorns ((Must-have)); 2 g star anises ((Optional)); 3 bay leaves ((Optional)); 1 stalk green onion ((about 10g)); 10 g cilantros; 4 garlic cloves - peeled; 100 g carrots - peeled; 4 small red radishes - unpeeled; 200 g white radish (daikon) - peeled; 100 g cabbage; 50 g ginger - peeled; 40 g celery

Instructions

Prep:20minCook:5min

It only takes 25 minutes to make authentic Chinese Pickles (Sichuan Pao Cai, 泡菜) that can last for more than 30 years. These pickled cabbage, carrots, radish, daikon, celery, and peppers are savory, sweet, sour, refreshing, and rich in beneficial bacteria. They can be enjoyed as appetite-opening side dishes, or bring extra rich flavor to your food.

Updated at: Thu, 21 Nov 2024 16:09:28 GMT