Could it be this? REC: Sichuan Pickled Salad
Sichuan Pickled Salad
(Si Chuan Pao Cai)
from Classic Chinese Cuisine by Nina Simmonds
“According to my Sichuanese teacher, the flavor of this pickling marinade doesn’t begin to ‘ripen’ until the second use. In the Far East, starter marinades are available from small Sichuanese restaurants. For those of us in the West, perseverance is the key; just realize that your second batch will be better than the first. The traditional pickle is made with cabbage, carrots and daikon radish, but green beans and cucumbers may also be used.”
1 lb Chinese cabbage (Napa)
1 daikon radish (~ ½ lb)
4 carrots, peeled
Pickling Mixture:
10 c warm water
¼ c rice wine or sake
5 T salt
1½ T Sichuan peppercorns
12 slices gingerroot (the size of a quarter), smashed with the flat side of a cleaver
3 fresh red chili peppers, seeded & cut into ¼” lengths
Rinse the cabbage lightly, drain and pat dry. Remove and discard the core and cut the leaves into 2” squares. Lightly bruise the cabbage pieces by smashing them with the flat side of a cleaver. Spread the cabbage pieces out on a tray and let them air-dry for 1 hour, turning once. Peel the daikon and cut off the root and stem ends. Cut the daikon lengthwise in half. Then cut each half lengthwise into thirds and roll-cut each piece into 1” pieces. Roll cut the carrots into 1” pieces.
Pour the Pickling Mixture into a glass gar or a pickling crock. Stir to dissolve the salt. Add the Sichuan peppercorns and let the liquid cool to room temperature. Add the gingerroot and the chili peppers. Add the vegetables and stir again. The liquid should cover the vegetables. If not, add more water. Cover tightly and let sit for 3 days at room temperature. Remove the vegetables and serve. Refrigerate the marinade and use it again, adding 2 tablespoons each of salt and rice wine every time, plus enough water to cover the vegetables.
Makes 6 appetizer or side dish servings.
