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 porsiyon
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 diş garlic smashed; 2 yemek kaşığı sichuan peppercorn; 8 adet dried red chili; 2 adet star anise; 2 adet bay leaf; 40 g salt; 20 g sugar; 50 ml rice vinegar; 2 su bardağı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 7 gün
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 65 kcal

VeganVejetaryenGlütensiz

Alerjen bilgisi: soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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 dişgarlic, smashed
2 yemek kaşığısichuan peppercorn
8 adetdried red chili
2 adetstar anise
2 adetbay leaf
40 gsalt
20 gsugar
50 mlrice vinegar
2 su bardağıwater

Ekipman

fermentation jar · large pot · cutting board · knife

Hazırlanışı

Adım adım

1
Prepare all the vegetables: cut the chinese cabbage, slice the carrots and radishes, and trim the green beans.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Aşçının notu: 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.
Yaklaşık 7 gün
Aşçının notu: 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.
Aşçının notu: The flavor will continue to develop, but at a much slower rate in the fridge.

Porsiyon başına

Besin değerleri

57%Puan

Kalori: 65,1kcal
Protein: 2,7g
Karbonhidrat: 14g
Yağ: 0,5g
Lif: 3,3g
Şeker: 7,4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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