Chinese Pickled Cabbage Szechuan Style Food

SICHUAN'S NATURALLY FERMENTED PICKLES (PAO CAI)

Steps:

• Bring water to a boil and remove from heat. Add salt and sugar and stir to dissolve. Let cool to room temperature, and add liquor. You can refrigerate to speed up the process. Taste the brine to make sure the taste is pleasing to you and adjust accordingly.
• Wash vegetables and cut them into large bite-size pieces. Larger pieces are best for a Chinese pickling jar, so that they are caught under the jar's "shoulders" and held beneath the brine-though they have to be small enough to retrieve through the narrow neck of the jar. Dry the vegetables well and add to your clean, dry pickle jar, along with the ginger and Sichuan peppercorns (if using).
• Add brine to the jar almost to the top, being careful to put larger vegetables on top and tuck them under the jar's shoulders. It's ok if a few float to the top; if you have the right brine concentration and keep most veg under the brine, you should not have to weigh them down. Top off brine, replace lid and add water to the moat. (If using a Weck jar, use only the clips and not the rubber seal; if using a Mason jar, just screw lid on loosely, allowing an escape route for the gases.) Refrigerate any extra brine.
• Store the jar in a cool, dark place such as a pantry or cupboard to ferment. It's important to not let the moat go dry. Add water every few days as it evaporates to keep moat about half-way full. Sample the vegetables every day or two to check their sourness. Use clean chopsticks or long-handled spoon to remove vegetables, as your hands can contaminate the ferment. Top off brine if it is not above the vegetables. Cabbage can take as little as 1 day, while green beans and other vegetables take 5 to 7 days or longer, depending on the size of the vegetables, the room temperature and the desired sourness. Expect the vegetables to lose their bright colors as they ferment, but not their crunch or taste!
• When the brine begins to bubble, turns cloudy and takes on the color of the vegetables in it, then you know that fermentation has started. If using a larger jar or pickle crock, monitor it for the white yeast film that can occur naturally on the surface in lacto-fermentation and remove any that occurs. As you use the pickles, replenish the crock with more salt water, liquor, seasonings and vegetables. Reuse the brine for as long as it tastes fresh and pleasing and not rotty. Sichuan picklers can keep a brine going for years!

ASIAN PICKLED CABBAGE RESTAURANT APPETIZER

Steps:

• In a large mixing bowl, hand-rip the cabbage into large pieces (about 3" x 3" pieces)--they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don't marinate for too long or the cabbage will be too salty.
• Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It's a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
• Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
• Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.

SICHUAN-INSPIRED CABBAGE

Steps:

• In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions.

CHINESE PICKLED CABBAGE (SZECHUAN STYLE)

Steps:

• Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
• (There should be about 8 C).
• Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
• When cool, add the gin and cabbage.
• Cover and refrigerate 4- 5 days.
• Remove the cabbage from the liquid and serve cold.
• The brine can be used over and over again (keep it refrigerated, of course).
• Add 2 t more salt every time you use it.
• After the first use it only takes about 2- 3 days for the cabbage to pickle.
• You'll need to add more chilies and another tablespoon gin after using the brine twice.
• Other vegetables can be used as well as cabbage.
• Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
• The vegetables can be combined.

ORIENTAL PICKLED CABBAGE

Steps:

• Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
• Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
• Pour over cabbage in a bowl with a fitted lid.
• Remove peppers unless you want the cabbage to be really hot.
• Refrigerate overnight, at least, until ready to use.
• Serve with any oriental meal, or eat as a snack anytime.
• Keeps in the fridge for a couple weeks or longer.