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Sichuan Pao Cai {泡菜} aka Szechuan Style fermented vegetables is an iconic Chinese side dish. The fermented long beans {Suan Dou Jiao 酸豆角) and radish leaves {Xue Li Hong 雪里蕻} are particularly delicious and popular.
What makes Sichuan Pao Cai {Szechuan Style Fermented Vegetables} so unique?
Sichuan Style Fermented Vegetables are refreshing and naturally delicious. It uses both dried seasonings such as bay leaves. star anise, Sichuan pepper, cinnamon, as well as fresh spices including ginger and garlic. All give the vegetables a yummy flavor.
We usually pan fry the dried seasonings to release the aroma and flavor and add the fresh spics of ginger and garlic directly to the pickle jar. It is worth mentioning that we do not add vinegar to make Sichuan pickles, as sourness comes from the naturally occurring fermentation.
Another unique aspect of the Sichuan pickle is that high-proof Chinese alcohol is used to sterilize the pickle jar. It is also added to the top of the pickle for anti-bacterial function.
Sichuan Pao Cai (Szechuan Style Fermented Vegetables} Recipe
Sichuan Pao Cai {泡菜} aka Szechuan Style fermented vegetables is an iconic Chinese side dish. The fermented long beans {Suan Dou Jiao 酸豆角) and radish leaves {Xue Li Hong 雪里蕻} are particularly delicious and popular.
Ingredients
- 2 liter water (2 kg)
- 60 g salt, such as Himalayan pink salt
- 1 tiny piece of cinnamon stick
- 3 start anise
- 3 bay leaves
- 4 Sichuan pepper
- 1- 1/2 bulb garlic, organic preferred, peeled
- 45 g ginger, organic preferred, thin sliced
- 1/2 cup high proof Chinese liquor
- 2 lb vegetables - daikon radish leaves, long beans, carrots, etc.
Instructions
- Wash the pickle jar or canning jars and air dry. Soak a small piece of clean paper towel with the Chinese liquor and use it to wipe clean the inside of the jar.
- Add the water, salt, cinnamon, star anise, bay leaves, and Sichuan pepper into a large stockpot and bring it to a boil, stir until the salt is dissolved. Bring it to a simmer and simmer for 5 minutes.
- Turn off the heat and let the pickle juice cool to room temperature.
- Wash the vegetables and air dry. If using daikon radish, peel and cut into julienne slices. Also, peel and cut carrots into bite-size slices. For long beans and radish leaves, just trim the ends.
- Prepare garlic and ginger, and set them aside.
- Add the vegetables to the jar or container. Along the way, add garlic and ginger, and then pour the pickle juice over.
- Sprinkle 3 tbsp high-proof liquor on the top, and close with the lid.
- When using a Sichuan Pao Cai Jar, I usually seal it with filtered water and leave it inside my pantry.
- I also frequently use Ball regular mouth 32 oz canning jars. This recipe can make about 4 jars. In this case, evenly divide the spices ( star anise, bay leaves, cinnamon, ginger and garlic) among the4 jars, add the vegetables and then fill the jar with the pickling juice almost to the top, leave about 1 inch headroom from the top. Seal the jars with the lid and store the jars inside the refrigerator.
- You can try the pickles as soon as in one week.
Notes
- Lately I use the Ball regular mouth 32 oz canning jars a lot. It is a managble size, I can open one jar at a time, store the jars in the refrigerator.
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Nutrition Information
Yield 16Amount Per Serving Calories 24Total Fat 0.1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 7.5mgCarbohydrates 4.4gFiber 1.3gSugar 1.4gProtein 1.1g