Paocai Jar-Fermented Cabbage, Carrot and Daikon with Peppercorns

What you need

• 1 l (1 qt) water
• 50 g non-iodized salt, fine grain
• 20 g rock sugar, or white sugar
• 2 tbsp baijiu, or vodka
• 300 g (10 oz) green cabbage
• 200 g (7 oz) carrots, peeled
• 300 g (10 oz) daikon, peeled
• 30 g ginger, sliced
• 4 dried red chilies
• 1 tbsp Sichuan peppercorns

Method

Restated from the original video

1. 1

   Boil the water, then stir in the salt and sugar until fully dissolved. Let the brine cool completely to room temperature, about 1 hr. Stir in the baijiu.

2. 2

   Wash a 1.5 l (1.5 qt) glass jar and its lid with hot soapy water, rinse well and dry. Wash the vegetables and dry them thoroughly.

3. 3

   Cut the cabbage into 5 cm (2 in) pieces, saving one whole leaf. Cut the carrot and daikon into sticks about 1 cm (1/2 in) thick and 6 cm (2.5 in) long.

4. 4

   Pack the cabbage, carrot, daikon, ginger, chilies and peppercorns into the jar, leaving 3-4 cm (1.5 in) of space at the top.

5. 5

   Pour in the brine until every piece is covered. Press the reserved cabbage leaf on top and weigh it down with a small clean glass dish so nothing floats.

6. 6

   Close the lid and keep the jar at room temperature, about 22 °C (72 °F), out of direct sun. Open the lid briefly once a day to release gas.

7. 7

   The brine turns cloudy and starts to bubble after 2-3 days. Taste a piece with clean chopsticks each day. Cabbage is ready in about 3 days, carrot and daikon in 4-5, when pleasantly sour and still crunchy.

8. 8

   Move the jar to the refrigerator. The pickles keep for 2-3 weeks. Discard everything if the brine smells rotten or fuzzy mold appears.

9. 9

   Serve cold, cut into bite-size pieces, as a side dish or a palate cleanser with rich food.

10. 10

    To keep the brine going, top up with fresh vegetables and add salt in the same ratio, 50 g for each liter of water.

Imported from blog.themalamarket.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.