Pao Cai (tangy Manchu Pickled Vegetables)
Pao Cai, also known as Tangy Manchu Pickled Vegetables, is a traditional dish from Manchu Cuisine that offers a delightful combination of flavors and textures. This pickled vegetable dish is perfect as a side dish or a condiment to add a burst of tangy flavor to your meal.
Ingredients
- 1 large Chinese cabbage, chopped
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup salt
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon Sichuan peppercorns
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes
- 1 cup water
Instructions
- In a large bowl, combine the Chinese cabbage, carrots, and red bell pepper. Sprinkle with salt and toss to coat. Let it sit for 15 minutes, then rinse and drain well.
- In a small saucepan, combine the garlic, ginger, Sichuan peppercorns, rice vinegar, sugar, soy sauce, sesame oil, chili flakes, and water. Bring to a boil, then remove from heat and let it cool.
- Place the vegetables in a sterilized jar and pour the cooled pickling liquid over the vegetables. Press the vegetables down to submerge them in the liquid.
- Seal the jar and let it sit at room temperature for 24 hours, then refrigerate. The pickled vegetables will be ready to eat in 3 days.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Carbohydrates
- 12g
- Fiber
- 3g
- Protein
- 2g
- Fat
- 0g
Supplies
Sterilized jar
Tools
Large bowl Small saucepan
Serving suggestions
Serve the Pao Cai as a side dish with steamed rice or as a topping for sandwiches and wraps.
Tips & tricks
For a spicier kick, add more chili flakes to the pickling liquid. Adjust the level of spiciness to your preference.
Cost
$10