Pickled Sichuan Vegetables – Sichuan Pao Cai

1. remove the peel or rinse the vegetables, clean and cut into coarse strips. Later empty separately or mixed in hot rinsed jars.

2. remove ginger from peel, cut into slices and beat flat with a kitchen cleaver.

In a large saucepan, bring 2 1/2 liters of water to a boil with the salt, sugar, chilies, star anise, peppercorns, ginger and rice liquor. The salt as well as sugar should melt, 4. Pour the hot marinade over the vegetables. Seal the jars and let the vegetables stand for 1-2 days.

Tip: If you have a preserving jar, mold all the vegetables with the marinade into it. You can then always remove the desired mass. Make sure that you always remove the vegetables from the tub with clean cutlery, no oil should get into it. If you always season the marinade a little, you can use it just as repeatedly for fresh vegetables.

Serving options:

The pickled vegetables are served as an entrée – in China additionally drizzled with chili oil-, as an addition to fatty dishes and to drinks. They are also used in cooking, e.g. chopped and fried with tofu or meat.

served. He thinks it is even saltier in China.

*I used cucumber (peeled and seeded), white cabbage, red bell bell pepper, ball radish and carrots.

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