Back to 16 servings 1 liter filtered or boiled-and-cooled water, for the brine 30 g non-iodized salt (fine sea, kosher without additives, or pickling salt), about 3% of the water weight; weigh it 1 teaspoon sugar or rock sugar, optional 1 tablespoon Chinese white liquor (baijiu) or vodka, optional; helps prevent mold 1 teaspoon Sichuan peppercorns 6 dried red chilies, whole, rinsed and dried 2 inch piece fresh ginger, sliced 3 cloves garlic, peeled and sliced 1 star anise, optional 1 bay leaf, optional 1.5 pounds firm vegetables, such as daikon radish, carrot, green beans or long beans, cauliflower, celery, napa cabbage, cucumber, washed, dried and cut into large bite-sized pieces; discard bruised pieces
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Wash, trim and cut the vegetables into similar bite-sized pieces, or leave green beans whole. Dry them thoroughly and discard any bruised or soft pieces.2 Step 2: Dissolve the salt and sugar in the water, bringing a little of it to a simmer to help it dissolve if needed. Let the brine cool completely to room temperature, then stir in the liquor if using.3 Step 3: Sterilize a clean 1.5-liter glass or ceramic jar with boiling water and let it air dry. Put the peppercorns, chilies, ginger, garlic and any star anise or bay leaf in the bottom.4 Step 4: Pack the vegetables into the jar firmly without crushing them. Pour in the cooled brine until the vegetables are fully covered.5 Step 5: Weigh the vegetables down with a clean fermentation weight so nothing floats above the brine. Cover loosely with a lid that lets gas escape, or use an airlock or water-seal lid.6 Step 6: Ferment in a cool, dark spot at about 70°F (21°C). Check daily, skimming any white film from the surface and making sure everything stays submerged.7 Step 7: Start tasting from day 3 to day 5. Remove the pickle when it is pleasantly sour and the vegetables are still crisp; cabbage and thin vegetables may be ready sooner than daikon and carrot.8 Step 8: Once sour enough, move the jar to the refrigerator to slow fermentation. Serve cold, drained, with a little of the brine if you like.getsaucepan.com/r/95e13848-a65c-567d-be8e-497a10cc41ac
Cook this in Saucepan Sichuan Pao Cai (Fermented Vegetable Pickle) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
