So many of our devoted pickling peeps also love Chinese cuisine but did you know that Chinese ALSO love pickles?
In fact, the ancient art of pickling is a rich part of their cultural food heritage and is celebrated in many of its rather well known “western” cuisine.
While pickled condiments, such as Kimchi, are of Korean descent, Chinese pickled vegetables, called pao cai (泡菜) in China, are an ever-popular side dish. And though the English translation is “soaked vegetables”, the soaking solution, is a brine.
Many of these “Eastern” pickling methods are of the fermented variety, using the acids which develop from the vegetables themselves, over time, to eventually preserve the vegetables, the refrigerated pickling method, which is used by the Great Lakes Pickling Pouches, uses both salt AND the acetic acid of vinegar, in its place.
As such, you’ll get a much quicker result, and generally, a crisper, and more flavorful vegetable.
In honor of this year’s Lunar New Year, which is celebrated by many Asian countries, we have “re-created” a couple of simple Chinese pickling recipes for your enjoyment.
In the event you didn’t notice, this year’s Lunar New Year began on Saturday, February 10th and its celebration continued for 2 full weeks, ended on February 24th.
Unlike the “western” New Year, which is based on the Gregorian calendar, the Lunar New Year is based (as you would guess), on the Moon Cycles, of which there are 12 each year and each of these cycles consists of 8 phases.
So, this year, it was bye bye Rabbit and hello Dragon!
We hope that you’ll consider trying one of these delicious Asian inspired recipes, both of which, contain Szechuan or (Sichuan) peppercorns for some unique flavor, and some heat.
But be careful! As delightful as they are, too many, and you’ll be a fire-breathing Dragon too!
Both of these recipes begin with the Great Lakes Pickling Company’s Granny’s Bread & Butter Pickling Pouch. We chose this pouch as it is the sweetest, and because it does not contain the flavor of dill.
Chinese Pickled Cucumbers Recipe
Makes 1 pouch.
NOTES: This recipe uses the long, English cucumber, cut into 5” long wedges. Depending on their length, you may need 1, or 2. The red bell pepper strips are added for color. Lastly, if you can’t find or are looking for a substitute for Chinese Black Vinegar, use dark balsamic vinegar with a splash of Worcestershire sauce to reduce its sweetness a bit.
Follow these general directions for using the pickling pouch with the exception of the substituting the Chinese black vinegar, rice wine vinegar, and soy sauce for the white and cider vinegars as listed.
*We also recommend using very warm water to cover, then refrigerating the finished pouch without sealing, until the water cools completely. At that point, you can seal the pouch and gently shake to fully mix and distribute the slices and the liquids.
As step 4 on the pouch indicates, shake every day for a minimum of 3 days before enjoying.
- 1 Granny’s Bread & Butter Pickle Pouch
- 1-2 English Cucumbers, 5” Lengths, Cut into 4 Wedges
- 2 tablespoons Chinese Black Vinegar
- 3/4 cup Rice Wine Vinegar
- 1/2 cup Soy Sauce
- 4 Garlic Cloves, Chopped
- 1 teaspoon Szechuan Peppercorns
- 4 to 6 Red Bell Pepper Strips, cut ¾” Wide x 4” Long
- 3 slices Fresh Ginger Root, Sliced 1/8” Thick
- 1 teaspoon Fish Sauce (Optional)
- 1 tablespoon Sesame Oil (optional)
- As Needed – very warm water to cover
Chinese Pickled Cabbage Recipe
NOTES: This recipe uses Rice Wine Vinegar, you may substitute white (distilled) vinegar it its place, however it will have a slightly different flavor outcome.
Makes 1 pouch.
Follow the general directions for using the pickling pouch with the exception of the substituting the Rice Wine Vinegar for the white and cider vinegars as listed.
*We also recommend using warm water to cover, then refrigerating the finished pouch without sealing, until the water cools completely. At that point, you can seal the pouch and gently shake to fully mix and distribute the slices and the liquids.
As step 4 on the pouch indicates, shake every day for a minimum of 3 days before enjoying.
- 1 Granny’s Bread & Butter Pickle Pouch
- ½ small head Green Cabbage, Cored, Shredded ½ ” Thick
- 1 Medium Carrot, Peeled, Cut in Half Lengthwise, then in ¼” Sliced on the Bias
- ¼ Red Bell Pepper, Sliced Into Thin Slivers
- 4 cloves Garlic, Chopped
- 1 ½ cup Rice Wine Vinegar
- ½ to 1 teaspoon Szechuan Peppercorns
- 1 piece Star Anise (optional)
- As Needed – warm water to cover
Happy Lunar New Year!
