Pickle: How to Pickle Everything? (Crunchy Easily Made Pickles!) | WhatsforDinner?

Sichuan (Szechuan) Paocai/Pickled Vegetables are a must-have delicacy in every Sichuanese household. Every family has their own way of making it and tastes vary. I always have more than I can eat alone, so they are shared with friends. My friends then urged me to make a tutorial for it, so here it is. This is how to get a pickling jar started, which, when matures, can be used over and over again if care's taken. The first batch might be a little too salty because the large amount of salt put in to make sure it ferments instead of going bad, the pickled veggies can be used for cooking.

A great appetizer that compliments porridge, plain noodles and rice on its own or a great ingredient for your stir-frys and stews. I learned it from my grandma and perfected the recipe to my taste and what's available to me locally. Seasonal fresh ingredients are the key.

Ingredients:
-Salt
-Clear liquor with high alcohol content (used Vodka here, any Vodka is fine, my grandma puts none)
-Cane Rock Sugar
-Seasonal Fresh Veggies (Preferably organic and non-waxed low water content meaty veggies): carrots, cabbage, ginger, chilli pepper (Bird's Eye or jalapeno, bell peppers have too high of water content)

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[julzgulz]

I’m just making my first Chinese pickle! I thought I had to be super precise so your video gave me lots of confidence that even I can do it. Made it look easy. 😊

[nezerthonthethird]

I would love to start a Chinese pickle jar but I'm Muslim and so cannot have anything with alcohol in it 😭 Is there any way to substitute the alcohol in the brine recipe?

[lisahinton]

I enjoyed this very much and learned a few things! Thank you. And by the way, yes, your knife definitely needs to be sharpened! (It's safer to work with an extremely sharp knife, as the knife slides right through the food, and there's no struggle where you might lose control of the knife.) Another suggestion - flip the carrot over so that the flat side is down, thereby leaving the carrot more stable and not wobbling as you're cutting it.

I loved that, in spite of not liking the flavor of cloves, you realized that they will add to the complexity of the finished flavor and so included the cloves. Very smart!

I really enjoyed this very much! Well-done! :-)

[corbynmartin]

Please look up a Rada knife, best knife!

[Ziggyman]

God you eat so loud
stop slurping your food had to stop watching