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Chinese Pickled Vegetables Recipe / china king menu-2024

china king menu

china king menu

Here’s a complete recipe for making Chinese Pickled Vegetables (泡菜 – Pào Cài) at home. This versatile and tangy dish is a staple in Chinese cuisine and can be enjoyed as a side dish, snack, or ingredient in other recipes.


Ingredients

For the Vegetables:

  • 1 medium carrot (sliced into thin sticks or rounds)
  • 1 daikon radish (peeled and sliced)
  • 1 cucumber (cut into sticks or rounds)
  • 200g Napa cabbage (chopped into bite-sized pieces)
  • 10 green beans (trimmed and cut in half)
  • 1 small red chili pepper (optional, sliced for heat)
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For the Brine:

  • 1 liter water
  • 50g salt
  • 50g sugar
  • 50ml Chinese rice vinegar (or white vinegar)
  • 5 slices ginger
  • 2 garlic cloves (crushed)
  • 1-2 star anise pods
  • 1 small cinnamon stick
  • 1-2 bay leaves
  • 1-2 dried red chilies (optional for heat)
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Instructions

1. Prepare the Vegetables

  • Wash all vegetables thoroughly.
  • Cut them into uniform sizes for even pickling. You can adjust the shapes based on personal preference (sticks, rounds, or chunks).
  • If using Napa cabbage, sprinkle with a bit of salt and let it sit for 30 minutes. Then rinse and pat dry.
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2. Prepare the Brine

  • In a pot, take the water to a boil.
  • Add the salt, sugar, ginger, garlic, star anise, cinnamon stick, bay leaves, and dried chilies (if using). Mixture until the salt and sugar soften totally.
  • Remove from heat, let the brine cool to room temperature, and then stir in the rice vinegar.

3. Pack the Vegetables

  • Sterilize a large glass jar or pickling container by boiling it in water for 10 minutes or washing it with hot soapy water and drying it completely.
  • Place the prepared vegetables into the jar, layering them evenly.

4. Add the Brine

  • Transfer the cool brine over the vegetables, ensuring they are fully ­­flooded. Use a clean weight or a small plate to keep them under the liquid.

5. Ferment

  • Cover the jar lightly to allow gases to leak during fermentation.
  • Store in a cool, dark place (18–22°C or 64–72°F) for 2–7 days, depending on how sour you want the pickles. Check daily for taste.

6. Storage

  • Once the desired taste is achieved, transfer the jar to the refrigerator to slow fermentation. These pickles can last for several weeks in the fridge.

Tips

  • Customizing Flavors: Add Sichuan peppercorns for a numbing heat or swap the vinegar for more traditional sour notes from fermentation.
  • Safety: Use sterilized tools and ensure vegetables are submerged in brine to prevent mold.
  • Spice Variation: Adjust chili levels based on your spice tolerance.

Enjoy your homemade 泡菜 (Pào Cài) with rice, noodles, or as a refreshing side dish! 🌶🥢

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