Szechuan Pickle

Name: Szechuan Pickle (Ssu ch’uan p’ao ts’ai)
Cuisine: Chinese
Ingredients: 1 daikon radish; ½ carrot (about 1 pound); ½ pound head cabbage; 3 small cucumbers; 2 tablespoons wine (Kao-Lian wine is best); 2 tablespoons wine (Kao-Lian wine is best); 5 slices ginger; 5 hot red peppers; 2 tablespoons brown peppercorn; 3 tablespoons salt; 8 cups boiling water

Ssu ch’uan p’ao ts’ai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 tablespoons brown peppercorn
3 tablespoons salt
8 cups

Asia
Taiwan
Hunan
Kweichow
Hupeh
Sichuan
Vegan
Gluten-free
Western China

Method

Clean and wipe dry, a large mouth bottle or crock. Place peppercorns and salt in the bottle, pour in boiling water, and let cool. Add wine, ginger, and hot pepper (cut into small pieces or just slash lengthwise, but do not cut small pieces). Mix well. This will be the Szechuan Pickle brine.
Cut the radish, carrot, and cucumber into small pieces the size of a li