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 servings
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 clove garlic smashed; 2 tbsp sichuan peppercorn; 8 pcs dried red chili; 2 pcs star anise; 2 pcs bay leaf; 40 g salt; 20 g sugar; 50 ml rice vinegar; 2 cup 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.

An original recipe by Forkin

Total time: 7 days
Serves: 6
Difficulty: Medium
Per serving: 65 kcal

VeganVegetarianGluten-free

Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.

Mise en place

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 clovegarlic, smashed
2 tbspsichuan peppercorn
8 pcsdried red chili
2 pcsstar anise
2 pcsbay leaf
40 gsalt
20 gsugar
50 mlrice vinegar
2 cupwater

Equipment

fermentation jar · large pot · cutting board · knife

The method

Step by step

1
Prepare all the vegetables: cut the chinese cabbage, slice the carrots and radishes, and trim the green beans.
About 15 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 5 min
Cook’s note: 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.
Cook’s note: 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.
About 7 days
Cook’s note: 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.
Cook’s note: The flavor will continue to develop, but at a much slower rate in the fridge.

Per serving

Nutrition

57%Score

Calories: 65.1kcal
Protein: 2.7g
Carbs: 14g
Fat: 0.5g
Fibre: 3.3g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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