Pickled Vegetables 泡菜

This classic pickle dish can be served alone, as an appetizer, or as a nice pallet opener to any of your main dishes. I love to pair this dish with smoked duck or just simply enjoy with my morning porridge.

- YU TSAI

by YU TSAI SERVES  3 TO 4 PREP TIME  20 MIN COOKS IN  OVERNIGHT DIFFICULTY  EASY

photo by Yu Tsai

Ingredients

10 red chilis – julienned and seeds removed

4 green onions – white parts only, julienned

10 large carrots – julienned

2 lbs (900 grams) of daikon radishes (approximately 2 large daikon) peeled

4 teaspoons of sugar (for preparation)

1 cup (237 ml) sugar (for pickling)

2 teaspoons of salt

2 1/2 cups of rice vinegar

2 cups of warm water

4 lemons cut in thick slices

1 tablespoon of peppercorns

Instructions

  1. Cut all vegetables and slice the lemons

  2. Massage 4 teaspoons of sugar and 2 teaspoons of salt into the carrots and daikon. You’ll know they are ready once the daikon won’t break when you bend them in half.

  3. Rinse the salt and sugar mix off all the veggies.

  4. To create the pickling mixture, mix warm water, 1 cup of sugar, vinegar, and peppercorns in a bowl until the sugar dissolves.

  5. Pack the veggies in mason jars.

  6. Pour mixture to the top of the jar.

  7. Top with slices of lemons.

Refrigerate overnight to enjoy.

If you like it spicy, add Sichuan peppercorn and diced Thai chili to really bring up the heat.

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