Chinese Pickled Vegetables

Name: Chinese Pickled Vegetables
Cook time: 90 min
Total time: 90 min
Yield: 10 servings
Cuisine: Chinese
Ingredients: 1 small Napa Cabbage, about 800 g, cut into large chunks; 1 Daikon Radish, about 400 g, peeled, cut into batons; 2 Carrots, about 200 g, peeled, cut into batons; 200g Yardlong beans, or green beans, trimmed, cut into 5 cm pieces; 1 small Cauliflower, about 400 g, broken into small florets; 2 l Water, boiled and fully cooled; 120g Non-Iodized Salt, about 6% brine by weight; 20g Rock Sugar, or granulated sugar; 2 tbsp Baijiu, or unflavored vodka; 6 cloves of Garlic, lightly crushed; 30g Ginger, fresh, sliced; 7 Dried Red Chilies, whole; 3 Red Chilies, fresh, slit lengthwise; 2 tsp Sichuan Peppercorns; 2 Star Anises

Crisp, tangy and aromatic, these Chinese pickled vegetables combine crunchy napa cabbage, daikon, carrot, yardlong beans and cauliflower with a fragrant, spiced brine. Ginger, garlic, chilies and a touch of baijiu round out the flavor while rock sugar softens the edges—perfect as a bright side, condiment or snack.

Crisp, tangy and aromatic, these Chinese pickled vegetables combine crunchy napa cabbage, daikon, carrot, yardlong beans and cauli... Show more

Traditional Chinese Recipe

Health Grade

A+ · Excellent

Rating

4.0

Time

1 hr30 min

Price

0,40 €

Calories

62 kcal

vegan

budget

low calorie

nutritious

meal prep

gluten free

Method

Prep the vegetables

Rinse the Napa Cabbage, Daikon Radish, Carrots, Yardlong beans, and Cauliflower well, then cut the cabbage into large chunks, the daikon and carrots into batons, the beans into 5 cm pieces, and the cauliflower into small florets. Lightly crush the Garlic, slice the Ginger, and slit the Red Chilies lengthwise; keep the Dried Red Chilies, Sichuan Peppercorns, and Star Anise ready to go.

Boil the water

Bring the Water to a boil in a pot, then take it off the heat and let it cool completely to room temperature. Starting with fully cooled water keeps the vegetables crisp and the brine clear.

Mix the brine

Stir the cooled water with the Non-Iodized Salt and Rock Sugar until both dissolve, then stir in the Baijiu. The liquid should taste boldly salty with just a light sweetness.

Pack the jar

Pack the vegetables and aromatics into a clean jar, tucking the dried chilies, peppercorns, and star anise between the layers as you go. Pour in the brine until everything is fully submerged, then press down gently so no pieces float above the surface and leave a little headspace at the top.

Ferment the pickles

Cover the jar loosely enough for gas to escape, then let it sit at room temperature until the vegetables taste pleasantly sour and smell bright and tangy. Start checking after 3 days and taste daily; once the flavor is right, move the jar to the refrigerator to slow the fermentation.