A pickle native to China's Sichuan region, pao cai rests cabbage and carrot in a salty-sweet brine with Sichuan peppercorn and dried red chilli. It sours quickly and can be portioned into the freezer for long storage.
Cut the cabbage and carrot into thin strips and rub them with a pinch of salt.
Let the salted vegetables rest for 15 minutes, squeeze out the liquid, then rinse with cold water.
Boil the water with the sugar, salt and rice vinegar until dissolved, remove from the heat and add the Sichuan peppercorn, dried red chilli, crushed garlic and ginger, then let it cool slightly.
Transfer the vegetables and brine into a jar and let them rest at room temperature for 30 minutes, then refrigerate, or portion and freeze.
After the two-hour rest at room temperature, chilling it in the fridge for at least another night makes the flavour much more pronounced. If you portion it into the freezer, the texture softens a little but the flavour holds up.
If you cannot find Sichuan peppercorn, whole black peppercorns work instead; you lose that characteristic tingling freshness, but the pickle is still tasty.
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