Pickled Vegetables (Pao Cai)
A pickled vegetable dish made by placing vegetables including cucumber and bamboo shoots into a pickling crock, adding seasonings, sealing, and pickling for at least 7 days.
Ingredients
Cucumber (washed and drained)
Bamboo shoots (washed and drained)
Red chili peppers (washed and drained)
Scallions (washed and drained)
Garlic (washed and drained)
30 g
Cooking oil
to taste
Sichuan peppercorns
to taste
Salt
to taste
Cooking wine
to taste
Sugar
to taste
Sesame oil (drizzled on finished dish)
to taste
Cool boiled water
to taste
Instructions
1
Step 1
Wash the cucumber, bamboo shoots, red chili peppers, scallions, and garlic separately. Drain well and set aside.
2
Step 2
Take a clean jar and pour in an appropriate amount of cool boiled water. Add the Sichuan peppercorns, salt, cooking wine, and sugar, then place all the prepared ingredients into the jar. Seal and ferment for at least seven days.
3
Step 3
Once properly pickled, remove the vegetables from the jar, cut them into pieces, arrange on a plate, and drizzle with sesame oil before serving.
