Sichuan Pickled Vegetables (Pao Cai)
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
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
vegetables
- 500 gchinese cabbage, cut into 2-inch (5.1 cm) 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
- 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
Store the pickled vegetables in the sealed jar in the refrigerator.
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