Ingredients with Measurements:
- 1 head of Chinese cabbage, sliced into bite-sized pieces
- 1 large carrot, julienned
- 1 tablespoon salt
- 1 tablespoon Sichuan peppercorns
- 2 teaspoons sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 salted duck egg, peeled and chopped
- 1 tablespoon sesame oil
- 1 tablespoon chopped scallions
Special equipment needed:
- Large mixing bowl
- Colander
- Glass jar with lid
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced Chinese cabbage and julienned carrot.
2. Sprinkle 1 tablespoon of salt over the vegetables and massage them with your hands for 5 minutes. Let them sit for 30 minutes.
3. Rinse the vegetables under cold water and drain them in a colander.
4. In a small bowl, mix together the Sichuan peppercorns, sugar, rice vinegar, soy sauce, and minced garlic.
5. In a glass jar, layer the vegetables and chopped salted duck egg.
6. Pour the sauce over the vegetables and egg.
7. Add sesame oil and chopped scallions.
8. Seal the jar with a lid and let it sit at room temperature for 2-3 days.
9. Once the Pao Cai is fermented to your liking, store it in the refrigerator.
Time:
Preparation time: 45 minutes
Fermentation time: 2-3 days
Cooking time: None
Temperature:
Room temperature for fermentation
Refrigerator temperature for storage
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 70
Fat: 3g
Carbohydrates: 9g
Protein: 3g
Fiber: 3g
Sodium: 1100mg
Substitutions for ingredients:
- Regular cabbage can be used instead of Chinese cabbage.
- Regular eggs can be used instead of salted duck egg.
- White vinegar can be used instead of rice vinegar.
Variations:
- Add sliced ginger for an extra kick.
- Use different vegetables such as radish, cucumber, or bok choy.
- Add chili flakes for a spicy version.
Tips and tricks:
- Use a clean and dry glass jar for fermentation.
- Massage the vegetables well with salt to release their water content.
- Taste the Pao Cai every day during fermentation to check its flavor and texture.
Storage instructions:
Store the Pao Cai in the refrigerator for up to 2 weeks.
Reheating instructions:
This dish is served cold and does not need to be reheated.
Presentation ideas:
Serve the Pao Cai in a small bowl or plate with a garnish of chopped scallions.
Garnishes:
Chopped scallions
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or stir-fried tofu.
Troubleshooting advice:
- If the Pao Cai is too salty, rinse it under cold water before serving.
- If the Pao Cai is too sour, reduce the fermentation time.
Food safety advice:
Make sure to use clean utensils and a clean glass jar for fermentation. Keep the Pao Cai refrigerated after fermentation.
Food history:
Pao Cai is a traditional Chinese pickled vegetable dish that has been around for centuries. It is a popular side dish in Sichuan cuisine.
Flavor profiles:
Salty, sour, umami
Serving suggestions:
Serve the Pao Cai as a side dish or appetizer.
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Region: Chinese