Citizens, Chinese pickles have a very long history, dating back thousands of years!
In the 1970s, a two-thousand-year tomb was found in which a woman was buried with her kitchen. The tomb contains various ingredients, including cooking instructions for pickles and pickles aplenty in crocks.
In the book written during the Wei dynasty(386-524), QiMingYaoShu(齐民要术) systematically introduced the way of making pickles at that time.
For this recipe, these delicious and crunchy pickled vegetables grace the tables of many of the finest Cantonese restaurants, offered gratis to stimulate the appetite and complement the subtle flavors of Cantonese cuisine.
They also happen to be very easy to make – my version is sweet, spicy and with a bit of numbing heat thanks to a small detour to Sichuan province with the optional inclusion of Sichuan peppercorns. Feel free to omit them if you prefer the classic recipe. 🙂
Battle on – The Generalissimo
1 small daikon radish
1 medium carrot
2-3 pickling cucumbers
10 slices fresh ginger root, julienned
2 small dried hot red peppers, cut in small pieces, more if desired
1 tablespoon Szechuan peppercorns, lightly crushed (optional)
2 teaspoons salt
1/4 cup sugar
1/4 cup rice vinegar or white vinegar (for a stronger flavor)
Cut daikon, carrot and cucumbers into approximately same sized matchsticks.
Combine in a large bowl.
Add ginger root, dried peppers, peppercorns and salt; mix well.
Cover and let stand at room temperature about 6 hours.
Lightly rinse vegetables with cold water. Drain well.
Add sugar and vinegar; mix well.
Cover and refrigerate 6 hours. Serve and enjoy’