Spicy and Sour Pickled Radish (酸辣酸萝卜)

酸辣酸萝卜 (Spicy and Sour Pickled Radish) is a popular dish in Yunnan Cuisine, known for its bold and tangy flavors. This dish is perfect as a side dish or a topping for noodles and rice dishes.

Spicy and Sour Pickled Radish (酸辣酸萝卜)

Ingredients

  • 500g radish, peeled and thinly sliced
  • 3-4 red chilies, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp Sichuan peppercorns
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup water

Instructions

  1. In a large bowl, combine the sliced radish, red chilies, and minced garlic.
  2. In a small saucepan, toast the Sichuan peppercorns over medium heat for 1-2 minutes until fragrant.
  3. Add the rice vinegar, sugar, salt, and water to the saucepan. Bring to a boil, then remove from heat and let the mixture cool slightly.
  4. Pour the vinegar mixture over the radish mixture in the bowl. Toss to combine.
  5. Transfer the mixture to a clean, sterilized jar and let it cool to room temperature.
  6. Seal the jar and refrigerate for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
5 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
50 per serving
Carbohydrates
12g
Fiber
3g
Protein
2g
Fat
0g

Supplies

Large bowl Small saucepan Cutting board Knife Sterilized jar

Tools

Stovetop

Serving suggestions

Serve the 酸辣酸萝卜 as a side dish with rice or noodles, or as a topping for Yunnan-style cold rice noodles.

Tips & tricks

For a spicier kick, add more red chilies to the pickled radish mixture. Adjust the level of spiciness according to your preference.

Cost

$5