Basic Chinese Pickles

Name: Basic Chinese Pickles
Yield: Makes about 1.5 kg (3 lb 4½ oz) worth of pickles
Cuisine: Chinese
Ingredients: White radish 500 g (1 lb 1½ oz); Carrots 300 g (11 oz); Green soy beans (edamame) 50 g (1⅔ oz), peeled; Garlic 50 g (1⅔ oz), peeled; White bamboo shoots 600 g (1 lb 5⅓ oz); Chinese rice wine 2 tsp; Mineral water 500 ml (16 fl oz / 2 cups); Wood ear fungus 50 g (1⅔ oz); Salt 100 g (3½ oz); Salt 20 g (⅔ oz); Ginger 50 g (1⅔ oz), cut into 3-cm (1½-in) lengths; Pickled small green chillies 50 g (1⅔ oz)

Preparation info

Makes about
1.5 kg
worth of pickles

Difficulty
Easy

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

It’s good to have a supply of pickled vegetables on hand. Both snack and condiment, these sour preserved vegetables find their way into many dishes of the north. They are the product of long winters and hot summers, which demand a way to keep vegetables long past harvest.

Ingredients

Carrots 300 g (11 oz)
White radish 500 g (

Asia
China
Vegan
Beijing

Method

Prepare pickles a day in advance. Prepare vinegar solution. In a deep pot, heat mineral water, salt, chillies, ginger and garlic. Bring to boil, then leave to cool to room temperature before adding Chinese rice wine. Set aside.
Prepare vegetables. Peel and slice carrot, radish and bamboo shoot. Mix with remaining salt and set aside for 20 minutes.
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