Chinese Pickled Vegetables

Rinse and trim the vegetables: chop the Napa Cabbage into bite-sized pieces, cut the Daikon Radish and Carrot into batons or thick matchsticks, trim and cut the Yardlong Beans into 2–3 inch lengths, and break the Cauliflower into small florets. Place everything in a large bowl.

Sterilize a large glass jar (or several jars) by pouring boiling water into them or washing well with very hot water; drain and keep warm so they stay sanitary.

Make the hot pickling brine: bring Water to a boil and add Non-iodized Salt and Rock Sugar, stirring until dissolved. Add a generous pinch of Sichuan Peppercorns, 1–2 whole Star Anise, and a few Dried Red Chilies, then simmer for 2–3 minutes to bloom the spices and remove from heat.

Prepare the aromatics: lightly crush or smash the cloves of Garlic and thinly slice the Ginger. Slice the fresh Red Chilies if you want immediate fresh chili heat.

Pack the warm sterilized jar(s) tightly with the prepared vegetables, layering in the garlic, ginger and sliced chilies so the aromatics are evenly distributed.

Allow the brine to cool slightly (hot but not scalding), then stir in a splash of Baijiu if using. Pour the brine over the packed vegetables so they are fully submerged, leaving about 1 cm of headspace.

Place a small clean weight or plate on top of the vegetables to keep them submerged, seal the jar loosely (or cover with a cloth) and leave at room temperature out of direct sunlight. For a crisp, lightly pickled result ferment 1–3 days; for deeper, sour flavor leave 1–2 weeks—open the jar once a day to release gas and check submersion.

When the pickles have reached your desired flavor, tighten the lid and refrigerate. They will continue to develop flavor in the fridge and keep for several weeks; serve chilled or at room temperature as a crunchy, spicy accompaniment to rice, noodles or grilled dishes.