Chinese Pickled Cabbage (Szechuan Style)

After I shared my Kimchi Recipe, many followers asked for a Sichuan Pickles recipe. So today, I’m bringing you this recipe. While Sichuan pickles might be unfamiliar to some, they are commonly offered as a complimentary appetizer in many Chinese restaurants.

Compared to Korean Kimchi, Sichuan Pickles are easier to make and don't require extensive research or repeated experiments. The result is a tangy, spicy, and refreshing flavor. Here are some important tips and tricks for making Sichuan Pickles.

1. What is Sichuan Pickles?

Sichuan Pickles, also known as "Pao Cai," are a traditional dish from Sichuan, China. They are famous for their salty, tangy flavor, crisp texture, bright color, and aromatic fragrance. Sichuan Pickles are not only appetizing and refreshing but also help to cut through grease and are suitable for people of all ages. They can be made year-round, making them a staple side dish in many households and a well-known accompaniment in Sichuan cuisine.

Sichuan Pickles are easy to prepare, store well, and are convenient to eat. The main ingredients include radish greens, Chinese cabbage, green stems, cucumbers, and green beans. These vegetables undergo a pickling fermentation process, transforming them into sour pickles. Because they are made using cold processing, the nutritional content is well-preserved, making them a nutritious and low-calorie food.

Additionally, Sichuan Pickles are often used as a seasoning or even for medicinal purposes. Dishes like Fish with Pickled Vegetables, Steamed Fish with Pickled Peppers, and Shredded Pork with Pickled Mustard Greens all feature Sichuan Pickles.

2. Ingredients and Substitutions

When making Sichuan Pickles, you can choose ingredients based on your preferences. Common options include Chinese cabbage, carrots, cucumbers, chili peppers, radishes, and garlic, all of which can be pickled. For this recipe, I’m using ingredients that are most commonly found in Sichuan households:

Cabbage: Cabbage is the heart and soul of Sichuan Pickles, providing a particularly great texture.

Carrots: Carrots add a crisp and refreshing bite, often seen in cold dishes at restaurants.

White Radish: Frequently used in cold salads, white radish brings a tangy, refreshing flavor.

Pickled Millet Peppers: These are sour and spicy, perfect for creating the pickling brine.

Dried Chili Peppers: Used to increase the spiciness of Sichuan Pickles.

Fresh Ginger: A bit of fresh ginger enhances the overall flavor of the pickles.

Seasonings: Star anise, salt, Sichuan peppercorns, and vinegar.

Important Tips:

Making Sichuan Pickles doesn’t require complicated ingredients or advanced culinary skills. Just follow my steps carefully, and you’re sure to succeed!

3. Preparation

Before diving into the details, let's cover some basic knowledge about making pickles:

Maintain Cleanliness: Ensure that all containers, utensils, and your hands are thoroughly clean and free of oil. Avoid cross-contamination—always use clean tools when handling vegetables to ensure the pickles last longer.

Keep Vegetables Dry: To maintain a crisp texture in your pickled vegetables, it's essential to remove as much moisture as possible before pickling. After washing the vegetables, let them air-dry in a well-ventilated area or under sunlight.

Choose the Right Containers: Since both salt and vinegar are corrosive, it’s best to use glass or ceramic containers for pickling, rather than metal ones.

4. Adjusting the Spices

This recipe creates a balanced Sichuan Pickle with a tangy and mildly spicy flavor.

In this recipe, I used 10 red chili peppers because they have a relatively mild heat level. If you opt for hotter varieties like Thai bird’s eye chilies or habaneros, 3-4 peppers should be enough. For medium-heat peppers like jalapeños, 5-6 peppers are recommended.

Additionally, the recipe includes Sichuan peppercorns, which add a delightful aroma to the pickles without making them overly numbing. If you prefer a more pronounced Sichuan pepper flavor, you can increase the amount by 1-2 teaspoons.

5. Storage

Since this is a pickled dish, it needs to be stored for 5-7 days before it's ready to eat. In the winter, you can store it at room temperature, just keep it out of direct sunlight.

In the summer, to prevent spoilage, it's best to store the pickles in the refrigerator, where they can last for 1-2 months. The longer they are stored, the stronger the sour flavor will become.

6. Serving Suggestions

Sichuan Pickles can be enjoyed as a cold dish on their own. Simply take the pickles out of the jar and toss them with some homemade chili oil for a quick and delicious snack.

They can also be used as a side dish or accompaniment to familiar Sichuan dishes like stir-fried pork, spicy duck, or sautéed chicken breast. Sichuan Pickles add a tangy, spicy kick that complements these dishes perfectly.

7. More Delicious Sichuan Recipes

Easy Big Plate Chicken (Da Pan Ji)

Easy Sichuan Chicken

Ginger Chicken (老姜鸡)

Now that you have a good understanding of Sichuan Pickles, let’s get started on making this tangy and spicy appetizer!