Sichuan Pickled Vegetables

Sichuan Pickled Vegetables are a delightful blend of crisp vegetables immersed in a tangy, spicy brine that offers a burst of flavor with every bite. This vegetarian snack is perfect for adding a zesty touch to meals or enjoying on its own.

Ingredients

• Chinese cabbage - 200 grams
• Carrot - 100 grams
• Daikon radish - 100 grams
• Salt - 2 teaspoons
• Rice vinegar - 100 ml
• Soy sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Sichuan peppercorns - 1 teaspoon
• Dried red chili peppers - 2 pieces
• Ginger - 1 small piece (about 10 grams), sliced
• Garlic - 2 cloves, sliced

Steps

1. Wash all the vegetables thoroughly and cut the Chinese cabbage into strips, julienne the carrot and daikon radish.
2. In a mixing bowl, combine the chopped vegetables and sprinkle with salt. Let them sit for about 15 minutes to release excess water.
3. In a saucepan, combine rice vinegar, soy sauce, sugar, Sichuan peppercorns, dried red chili peppers, sliced ginger, and sliced garlic. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
4. Remove the brine from heat and let it cool slightly for about 5 minutes.
5. After the vegetables have released their water, rinse them under cold water and drain well.
6. Pack the vegetables tightly into a clean glass jar, and pour the cooled brine over the top, ensuring the vegetables are fully submerged.
7. Seal the jar and refrigerate for at least 24 hours before consuming. The pickled vegetables can last up to 2 weeks in the fridge.

Nutrition

• Calories: 50
• Protein: 2 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Low in calories, making it a healthy snack option.

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