Basic Chinese Pickles


Preparation info

  • Makes about

    1.5 kg

    worth of pickles
    • Difficulty


Appears in

New Beijing Cuisine

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.


  • Carrots 300 g (11 oz)
  • White radish 500 g (1 lb oz)
  • White bamboo shoots 600 g (1 lb 5⅓ oz)
  • Green soy beans (edamame) 50 g (1⅔ oz), peeled
  • Wood ear fungus 50 g (1⅔ oz)
  • Salt 100 g ( oz)


    1. 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.
    2. Prepare vegetables. Peel and slice carrot, radish and bamboo shoot. Mix with remaining salt and set aside for 20 minutes.
    3. Rinse salt from vegetables. Combine vegetables with soy beans and wood ear fungus and soak in water for 15 minutes.
    4. Drain vegetables, soy beans and fungus and pat dry with a clean cloth or paper towels. Add to cooled vinegar solution. Let sit overnight before serving.
    5. Store pickles in airtight containers made of non-reactive material (such as glass) in the refrigerator for up to 1 month, and always use a clean, dry spoon to ladle them out of the container.