Pickles and preserves
Pao cai, a pickle from China’s Sichuan region, is made by steeping cabbage and carrots in a sweet-and-salty brine with Sichuan peppercorns and dried red chilies. This quick pickle can be portioned and stored in the freezer for a long time.
Cut the cabbage and carrot into thin strips and massage them with a pinch of salt.
Let the salted vegetables rest for 15 minutes, squeeze out the liquid, then rinse with cold water.
Bring two 200 ml measures of water to a boil with the sugar, salt, and rice vinegar, stirring to dissolve. Remove from the heat, add the Sichuan peppercorns, dried red chili, crushed garlic, and ginger, then let the brine cool until warm.
Transfer the vegetables and brine to a jar and let stand at room temperature for 30 minutes. Then refrigerate or portion and freeze.
After leaving the pickles at room temperature for two hours, transfer them to the refrigerator and let them rest for at least one more night to develop a stronger flavor. Freezing them in portions may soften the texture, but the flavor will remain good.
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