Sichuan fermented pickles from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 339) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • L.Nightshade on February 21, 2016

    I just used a couple big glass jars for this, but now I want one of those Chinese pickling jars! I tested the pickles after one week, but they weren’t sour enough for my taste, so I tried again every few days. They ended up going two weeks. The vegetables start out being cut in 1/2 inch thick strips, then the final instructions say to cut them into pieces about 1/4 inch thick. I wasn’t certain how to interpret that, and those in the photo look like they’re still at the 1/2 inch stage. I ended up just kind of chopping them, and serving them like a relish. I thought making such a large amount of pickles, I’d have trouble getting rid of them. They were gone in a few days. That pretty much says it all.

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