Back to 6 servings vegetables 1 lb daikon (white radish), peeled, cut into 3/4-inch chunks 0.5 lb carrots, peeled, cut into 3/4-inch chunks 1 lb cucumber or red radishes, cut into bite-sized pieces; cabbage, celery or bell pepper also work brine 2.25 cup water, for the brine; use filtered or boiled-and-cooled water 0.5 cup kosher salt, table or sea salt also work 1 tablespoon brown sugar 2 tablespoon dry sherry or Shaoxing wine, avoid too much alcohol, which can slow fermentation 4 dried red chilies, Sichuan chilies are mild; use more for heat 0.5 teaspoon whole Sichuan peppercorns 0.5 star anise, half a star 1 inch fresh ginger, knob, no need to peel 1 cinnamon stick serving toasted sesame oil or chili oil, optional, for serving
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1 Step 1: Wash the vegetables, peel the daikon and carrots, and cut all the vegetables into 3/4-inch chunks or bite-sized pieces. Pat them dry.2 Step 2: Dissolve the salt in the water in a saucepan and bring to a boil. Turn off the heat.3 Step 3: Let the brine cool completely, then stir in the sugar, sherry, dried chilies, Sichuan peppercorns, star anise, ginger and cinnamon stick.4 Step 4: Pack the vegetables into a clean quart glass jar and pour in the cooled brine, adding a little more water if needed so everything is submerged within 1/2 inch of the top.5 Step 5: Cover loosely (do not tighten fully) and leave in a cool, dark place for at least 5 to 7 days, until the brine develops a slight fizz. Longer curing, up to several weeks, gives a more complex flavor.6 Step 6: Taste a piece once it is ready: the vegetables should be crisp and tangy. Remove with clean, dry utensils, drain briefly, and serve. Add chili or sesame oil just before serving if using.getsaucepan.com/r/9f78ac73-9eed-54f8-be9a-a401986db327
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