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.
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
- In a large bowl, combine the sliced radish, red chilies, and minced garlic.
- In a small saucepan, toast the Sichuan peppercorns over medium heat for 1-2 minutes until fragrant.
- 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.
- Pour the vinegar mixture over the radish mixture in the bowl. Toss to combine.
- Transfer the mixture to a clean, sterilized jar and let it cool to room temperature.
- 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