Chinese pickled vegetables: today we will be making Chinese pickled vegetables, actually I will always have this ready to go, because they work great as side dishes, and they make great complements to other dishes.
Before making the pickled veggies, prepare a large glass jar like this and clean it very well.
Rinse the jar with boiling water,and rinse again with strong white liquor to ensure that it is completely clean.
Next we will prepare the juice,add salt in 2 liters of water.
It’s best to use non-iodine salt.
Add sugar, szechuan pepper, star anise, bay leaf.
After boiling let the water cool to room temperature.
Next, we can prepare the other ingredients, skin the daikon and cut it into thick long strips, skin the celtuce, and cut it into thick long strips.
Snap the snow peas and remove the string,cut the cabbage into pieces,remove the core.
I also put some baby carrots.
Cleanse and dry the chili and remove the tip.
I used many different kinds like red pepper, capsicum, and green pepper.
Top Chinese Pickled Vegetables Recipes
Add all the veggies into the jar.
Remember to make sure that the veggies are clean and dried.
Add skinned ginger and skinned garlic cloves.
Add the cooled juice into the jar.
It should be able to cover the veggies,and you can adjust the amount of water depending on the size of your jar.
Before closing up add 2 spoons of strong white liquor.
Then close off the cap.
Let me explain how pickled veggies work in daily life, there are lactic-acid bacilli everywhere, and they can work in conditions without oxygen.
There will be no oxygen in this jar.
The bacilli will survive inside and produce some lactic acid.
This jar will start to taste sour and this sour juice can prevent the existence of other bacteria.
Finally, the veggies will take on the flavor after soaking in the juice.
Most pickled products will have lactic acid and you can see the little changes in the jar.
The juice will become turbid and air bubbles will form during fermentation.
On the first few days open up the jar once per day to release the air.
This jar has been marinating for a few days, and its almost ready.
Then, I made another jar with long kidney beans because they require more time to pickle, and the flavor might cross if it is put with other veggies.
You can just take the ready pickled veggies out to eat ,but I think they taste better in a dish.
Like with pickled peppers, you can make all sorts of pickled pepper dishes.
For pickled veggies, you can just fry some pork with it.
Take out the pickled veggies and cut them into thin strips, you can use cabbage, daikon, carrots, snow peas, pepper as well as garlic and ginger.
I like to eat the celtuce directly.
Next we will make pickled veggies with fried pork,add light soy sauce to the meat,salt,shaoxing wine,sesame oil,potato starch.
After mixing marinate it for a while and start an oil pot.
Add the marinated pork strips and take them out when they turn brown.
Add some new oil to the pot and fry the garlic and ginger pieces.
Add pickled veggies and pickled peppers to fry.
Add the pork strips back when the dish becomes fragrant.
Taste to see if it is salty enough.
You can add some more salt and sugar to flavor.
Add some more sesame oil before removing the contents.
Add water+starch to thicken,add fresh red peppers and parsley.
Mix and remove out of the pot.
This is a really quick and easy side dish,that’s spicy, sour, and fragrant; it tastes amazing too.