Chinese Pickled Vegetables Recipe / china king menu-2024
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.
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)
- china king menu
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)
- china king menu
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.
- china king menu
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! 🌶🥢