Chinese Salt Pickled Vegetables 自製中式泡菜
we introduce the traditional Chinese way of making Pickled Vegetables 泡菜, a brine soak resulting in yummiliciously delicious veggie pickles infused with aromatic Chinese spices. It's super simple to make, just need a bit of time and patience.
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 chinese daikon radish
- 8 small cucumbers, 3-4 inches long
- 20 chili peppers*
- 2 1/2 tbsp salt
- 1 1/2 tsp sugar
- 4 cups water
- 1 tbsp szechuan peppers 花椒
- 1 bay leaf
- 1 cassia cinnamon stick 桂皮
- 2 star anise 八角
- 3 slices ginger
- 1 tbsp Chinese rice wine 米酒
Instructions
- 1
Wash, peel and slice diakon radish to pickle sized pieces. Wash cucumbers, leave whole. Wash chili peppers and cut off the stem only, leaving the green cap intact. Dry with paper towel and then let air dry completely.
- 2
Make the brine by adding salt, sugar, water, szechuan peppers, bay leaf, cinnamon sticks, star anise and ginger to a pot. Heat until simmering and the salt and sugar are completely melted. Cover and turn off heat. Let sit covered until completely cool.
- 3
Sterilize fermentation jar with a rinse of boiling water. Let cool. Pack air dried vegetables into jar tightly. Pour brine in jar until the vegetables are completely submerged. Add rice wine. If vegetables float use a weight (a small saucer maybe) to press down.
- 4
If using a traditional Chinese fermentation jar add cooled down boiled water to the water moat at jar's mouth and then cap. Be sure to check daily and refresh water as needed as the water will evaporate. If using the modern fermentation lids follow the lid instructions. If using just a regular jar cover with a clean cheesecloth and secure with rubber band. Place fermentation jar into a cool spot and let ferment 7 days for firm or root vegetables, 3-4 days for more tender veg. Test by using a clean dry utensil to pick out a pickle to try. When the tanginess is to your liking move jar to the fridge.
- 5
When you want to eat a pickle or two, use clean dry utensils to pick out the pickles. Eat as a side dish or appetizer for a traditional Chinese dinner or modern it up and chop the pickles and sprinkle it on as relish for hot dogs, hamburgers, wraps, etc. Enjoy!