Side DishSnack

Sichuan Pickled Vegetables (Pao Cai)

Name: Sichuan Pickled Vegetables (Pao Cai)
Prep time: 30 min
Cook time: 10 min
Total time: 7 d 40 min
Yield: 6 racions
Cuisine: chinese, sichuan
Ingredients: 500 g chinese cabbage cut into 2-inch pieces; 200 g carrot peeled and sliced into rounds; 200 g radish sliced into rounds; 150 g green bean trimmed; 30 g ginger sliced; 6 gra garlic smashed; 2 cs sichuan peppercorn; 8 u dried red chili; 2 u star anise; 2 u bay leaf; 40 g salt; 20 g sugar; 50 ml rice vinegar; 2 tassa water

This recipe creates a vibrant and tangy Pao Cai, a traditional Sichuan pickled vegetable dish. The vegetables are fermented in a spicy and aromatic brine, offering a refreshing crunch and complex flavor. It's an excellent accompaniment to rich and spicy main courses.

Una recepta original de Forkin

Temps total: 7 dies
Racions: 6
Dificultat: Mitjana
Per ració: 65 kcal

VeganaVegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

vegetables

500 gchinese cabbage, cut into 2-inch pieces
200 gcarrot, peeled and sliced into rounds
200 gradish, sliced into rounds
150 ggreen bean, trimmed

brine

30 gginger, sliced
6 gragarlic, smashed
2 cssichuan peppercorn
8 udried red chili
2 ustar anise
2 ubay leaf
40 gsalt
20 gsugar
50 mlrice vinegar
2 tassawater

Estris

fermentation jar · large pot · cutting board · knife

Elaboració

Pas a pas

1
Prepare all the vegetables: cut the chinese cabbage, slice the carrots and radishes, and trim the green beans.
Uns 15 min
Nota de cuina: Ensure all vegetables are thoroughly cleaned before cutting.
2
Blanch the green beans in boiling water for 1 minute, then immediately transfer them to an ice bath to stop cooking. Drain well.
Uns 3 min
Nota de cuina: This step helps the green beans retain their vibrant color and crispness.
3
In a large pot, combine the water, salt, sugar, rice vinegar, ginger, garlic, Sichuan peppercorns, dried red chilies, star anise, and bay leaves.
Uns 2 min
Nota de cuina: Use a non-reactive pot, such as stainless steel.
4
Bring the brine mixture to a boil, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
Uns 5 min
Nota de cuina: Do not over-simmer, as you want the spices to infuse but not become bitter.
5
Remove the brine from heat and let it cool completely to room temperature.
Uns 10 min
Nota de cuina: Cooling the brine completely is crucial to prevent cooking the vegetables and to ensure proper fermentation.
6
Arrange the prepared vegetables in a clean, sterilized fermentation jar or a large glass jar with a tight-fitting lid.
Uns 5 min
Nota de cuina: Pack the vegetables snugly but leave some space at the top for the brine.
7
Pour the cooled brine over the vegetables, ensuring they are fully submerged. You may need to use a fermentation weight or a small plate to keep them down.
Nota de cuina: Any vegetables exposed to air can mold, so submersion is key.
8
Seal the jar and place it in a cool, dark place to ferment for at least 7-10 days, or up to 2 weeks.
Uns 7 dies
Nota de cuina: Taste after 7 days; the longer it ferments, the tangier it becomes. Burp the jar daily if using a non-airlock lid to release gas.
9
Once fermented to your liking, transfer the jar to the refrigerator to slow down the fermentation process.
Nota de cuina: The flavor will continue to develop, but at a much slower rate in the fridge.

Per ració

Nutrició

57%Puntuació

Calories: 65,1kcal
Proteïnes: 2,7g
Hidrats de carboni: 14g
Greixos: 0,5g
Fibra: 3,3g
Sucre: 7,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store the pickled vegetables in the sealed jar in the refrigerator.