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.

Pao Cai (tangy Manchu Pickled Vegetables)

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

  1. 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.
  2. 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.
  3. 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.
  4. 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