Xǐ Zǎo Pào Cài - 洗澡泡菜
Pickled Vegetables
Ingredients:
450g mixed vegetables (cucumber, carrot, celery, radish)
2 red chili peppers
3 tsp salt
2 tbsp palm sugar
1 tsp Sichuan peppercorns
2 salam leaves
1 star anise
2 tbsp white rice vinegar
4 cm jahe (shrimp)
4 tbsp hot water
300 ml water
Preparation:
Cut the vegetables and chili peppers into pieces and then mix together. Sprinkle with 1 tsp salt and let it sit for 25 minutes. Then drain the liquid. Slice the jahe.
In a sealable container, combine the remaining salt, palm sugar, peppercorns, salam, and star anise with the hot water and stir until the palm sugar has dissolved. Then add the water, rice vinegar, and jahe and mix well.
Next, add the mixed vegetables and the chili peppers. The vegetables should be just covered. Seal the container and refrigerate for 12 hours before serving.