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Pickled Vegetables Recipe
Home-style Chinese recipe: Pickled Vegetables Recipe.
- Total
- Several Days
Why You'll Love This Recipe
- The first batch of pickled vegetables may be too salty and not sour enough due to insufficient fermentation. The flavor improves with each subsequent batch.When adding vegetables, ensure there is no excess water or oil. Adjust the amount of salt and rice wine according to the quantity of vegetables added. Add new spices every three months or six months.If white mold appears in the jar, remove it promptly and add some rice wine to eliminate the mold. Maintain cleanliness in the fermentation process.For vegetables that release a lot of water, separate them into different jars to avoid spoiling the brine.To achieve a reddish hue like mine, you can include some red-skinned white radishes.
- Difficulty: Average
- Flavor: Sour and Spicy
Ingredients
- As needed Vegetables
- 1 packet Pickling Salt
- 3L Boiled Water
- 100ML Rice Wine
- 300ML Pickling Brine
- 20 pieces Sichuan Peppercorns
- 10 pieces Dried Red Chilies
- 5 slices Ginger Slices
- 3 cloves Garlic Cloves
- 20 grams Sugar
- 1 piece Star Anise
- 1 leaf Bay Leaves
- A small piece Cinnamon Stick
- As needed Fennel Seeds
Step-by-Step Instructions
Step 1
Prepare all the ingredients.
Step 2
Clean and sterilize the jar with boiling water, then let it air dry.
Step 3
Mix the pickling salt with boiled water and pour it into the jar.
Step 4
Add the spices and dried red chilies.
Step 5
Add the rice wine.
Step 6
Add the pickling starter (rice wine lees).
Step 7
Add the pickling brine.
Step 8
Stir all the ingredients thoroughly.
Step 9
Stir all the ingredients thoroughly.
Step 10
Cover the jar tightly and let it ferment until small bubbles appear around the dried red chilies, then add vegetables.
Cooking Tips
- The first batch of pickled vegetables may be too salty and not sour enough due to insufficient fermentation. The flavor improves with each subsequent batch.When adding vegetables, ensure there is no excess water or oil. Adjust the amount of salt and rice wine according to the quantity of vegetables added. Add new spices every three months or six months.If white mold appears in the jar, remove it promptly and add some rice wine to eliminate the mold. Maintain cleanliness in the fermentation process.For vegetables that release a lot of water, separate them into different jars to avoid spoiling the brine.To achieve a reddish hue like mine, you can include some red-skinned white radishes.
- Difficulty: Average
- Flavor: Sour and Spicy
Recipe Card
Home-style Chinese recipe: Pickled Vegetables Recipe.
Ingredients
- As needed Vegetables
- 1 packet Pickling Salt
- 3L Boiled Water
- 100ML Rice Wine
- 300ML Pickling Brine
- 20 pieces Sichuan Peppercorns
- 10 pieces Dried Red Chilies
- 5 slices Ginger Slices
- 3 cloves Garlic Cloves
- 20 grams Sugar
- 1 piece Star Anise
- 1 leaf Bay Leaves
- A small piece Cinnamon Stick
- As needed Fennel Seeds
Method
- Prepare all the ingredients.
- Clean and sterilize the jar with boiling water, then let it air dry.
- Mix the pickling salt with boiled water and pour it into the jar.
- Add the spices and dried red chilies.
- Add the rice wine.
- Add the pickling starter (rice wine lees).
- Add the pickling brine.
- Stir all the ingredients thoroughly.
- Stir all the ingredients thoroughly.
- Cover the jar tightly and let it ferment until small bubbles appear around the dried red chilies, then add vegetables.