Chinese Pickles (Sichuan Pao Cai, 泡菜)

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.

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Step 1

Peel garlics, ginger, daikon, carrot. Wash celery, cabbage, small red radishes, cilantros, and green onion. Pat dry with kitchen towel. Set aside.

Step 2

Cut daikon, carrot, and celery into baby-carrot-size pieces. Cut cabbage into wedges. You leave the whole peeled ginger piece intact, or cut the ginger into red-radish-size pieces.

Step 3

Make sure all the vegetables are clean and dry before adding them into the pickling jar.

Step 4

Add 60g pickling salt to 1L bottled water, stir until dissolved.

Step 5

Put all the ingredients in the "vegatbles" section to a clean pickling jar.

Step 6

Add store bough pickled peppers, pickled pepper brine, Sichuan peppercorns, star anises, bay leaves, rock crystals candies, and garlic cloves to the pickling jar.

Step 7

Wrap green onion and cilrantro together to make a bundle, tuck them under the pickling jar's narrow opening, so that other vegetables won't float to the top.

Step 8

Pour salted water to the jar until it covers all the ingredients.

Step 9

Pour 20g white wine (Chinese baijiu or vodka) to the jar to prevent mold.

Step 10

Add bottled water to the moat, put the lid on. Store the pickling jar under room temperature in a cool and dark place for 2 days.

Step 11

2 days later, use a pair of clean chopsticks to remove green onions, cilantros, and garlics. They are here for adding extra flavors. You can discard them or use them immediately in making meat dishes. Transfer pickled cabbages and carrots to a serving plate, serve as a side dish.

Step 12

The red radishes, carrots, and daikon can be enjoyed after 5 days since they have been pickled. Do not leave them in the brine for more than 7 days.

Step 13

Once all other pickled vegetables has been removed, store the pickling jar in the fridge, as water to the moat as needed. Pickled peppers and ginger can stay in the brine for up to 3 months.

Step 14

Once all the vegetables are removed, you can add fresh vegetables to the old brine to make more pickles. Add more salted water, spices (Sichuan peppercorns, star anises, bay leaves, cilantros, green onions, garlics ...) as needed. Remember to add white wine on the top to prevent mold.

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