Szechwan’s Naturally Fermented Pickles is a traditional dish from Szechwan Province which located at South West of China, most families have their own secret recipe which inherited from their ancestors. I learned this recipe from my parents. I usually put sliced radish, ginger, hot pepper and garlic in the jar to ferment.
My Recipe:
- Bâtonnet radish 1 Piece(400g-500g)
- Ginger Sliced Julienne 200g
- Garlic Raw 100g
- Salt 30g
- Sugar 40g
- Szechuwan Pepper 20g
- Capsicum Frutescens 30g(Vary from how spicy you want)
- Chinese Aged Vinegar 200ml
- Rice Vinegar 200ml
- Boiled Cold Water 400ml
Steps:
- Preparation
2. Rinse the fresh vegetables, and drained. Then cut all the vegetables.
3. Marinated radish with some salt, wait for 10 minutes, let water comes out
4. Use boiled water to melt sugar and salt, mix it well and wait til its cold
5. Put everything in the jar and use plastic wrap to cover it, then keep it in the refrigerator
Taste
After at least 48 hours, the fermented radish is ready to eat as a cold side dish, and it is very tasty and refreshing which mix the flavor of sour, sweet and spicy. The bait of radish is crispy which let the flavor comes out immediately. The fermented garlic and ginger take 20 days to ready as a seasoning spice, such as giving some chilly and sourness to pan-fried shredded potatoes and also the famous Szechuan Fish Flavoured Shredded Pork.
- Figure 1. Szechuan Fish Flavoured Shredded Pork. (2015). [Digital Image]. Retrieved from http://www.win4000.com/mobile_detail_127696_8.html
J.Z 's Kitchen 