Ingredients with Measurements:
- 1 large daikon radish, peeled and sliced into thin rounds
- 1 tbsp salt
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp sesame oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large glass jar with lid
Step-by-step instructions:
1. In a large bowl, toss the sliced radish with the salt. Let sit for 30 minutes to draw out excess moisture.
2. Rinse the radish slices under cold water and pat dry with paper towels.
3. In a small saucepan, combine the rice vinegar, sugar, red pepper flakes, garlic, ginger, soy sauce, water, and sesame oil. Bring to a boil, stirring to dissolve the sugar.
4. Place the radish slices in a large glass jar and pour the hot liquid over them. Let cool to room temperature.
5. Add the chopped scallions and cilantro to the jar and stir to combine.
6. Seal the jar and let the pao cai sit at room temperature for 24 hours before transferring to the refrigerator.
7. Serve chilled as a side dish or condiment.
- Time:
Preparation time: 40 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for 24 hours, then refrigerate
Serving size:
- Makes about 2 cups of pao cai
Nutritional information:
- Calories per serving: 40
- Fat: 1g
- Carbohydrates: 8g
- Protein: 1g
- Sodium: 710mg
Substitutions for ingredients:
- White vinegar or apple cider vinegar can be used instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
- Any type of hot sauce can be used instead of red pepper flakes.
Variations:
- Add sliced carrots or cucumbers to the jar for extra crunch.
- Use different herbs such as basil or mint instead of cilantro.
- Add a splash of fish sauce for a more savory flavor.
Tips and tricks:
- Make sure to use a glass jar with a tight-fitting lid to prevent any air from getting in.
- Use a mandoline or sharp knife to slice the radish thinly and evenly.
- The pao cai will keep in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the pao cai in the refrigerator in a sealed glass jar.
Reheating instructions:
- Pao cai is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the pao cai in a small dish as a side dish or condiment.
- Garnish with additional chopped herbs or sesame seeds.
Garnishes:
- Chopped scallions, cilantro, or sesame seeds.
Pairings:
- Pao cai pairs well with grilled meats or tofu.
Suggested side dishes:
- Serve pao cai with steamed rice and stir-fried vegetables for a complete meal.
Troubleshooting advice:
- If the pao cai is too salty, rinse the radish slices under cold water for a few seconds before adding them to the jar.
Food safety advice:
- Make sure to use clean utensils and a clean glass jar to prevent any contamination.
- Keep the pao cai refrigerated at all times.
Food history:
- Pao cai is a traditional Chinese pickled vegetable dish that has been around for centuries.
Flavor profiles:
- Pao cai has a tangy, slightly sweet, and spicy flavor.
Serving suggestions:
- Serve pao cai as a side dish or condiment with any Chinese meal.
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Region: Chinese