Homemade Chinese Pickle Recipe -The Science Behind The Fermented Food [泡菜]

Hi everyone, welcome to souped up recipe. Today we are making Chinese pickles. These tart, crunchy bites show up all over China. We use them as noodle toppings; They can be appetizer or side dish in fancy restaurants. Some street food uses it as a flavor enhancer. There are many Chinese recipes that require Chinese pickles. Although there are people that don’t like pickles, I think they are delicious, inexpensive and good for you. The recipe is actually quite simple and basic but it is also easy to fail because of some small details if you are not careful. There are lots of tips and tricks that I would like to share. And I am also gonna talk about the science behind the process which will allow you to understand more and succeed on this.

– 5 kg of water = 5 liter = 5.26qt = 20.5 cups
– 380 grams of salt [It is better to use pickling salt: https://amzn.to/2Mpl3di]
– 100 grams of sugar
– 3 grams of star anise
– 5 pieces of bay leaves
– 5 grams of cinnamon
– 10 grams of Sichuan peppercorn[Amazon Link: https://amzn.to/2QQzhbA]
– 5 kg of the vegetable mix (Celery, cabbage, carrot, Chinese Turnip radish, long beans, chilies, )

Here, I want to talk about the traditional Chinese pickle jar. It is a fat ceramic container with a shoulder around the neck. And has a bowl upside down to cover the jar. This is the best thing to make Chinese pickle. It no transparent so the light will not go through, which allows the healthy fermentation to keep going. You can fill up the shoulder part with water and it will seal the jar completely. Also, it can automatically release the air during the pickling process. With this, you will have a higher chance to be successful. I could not find this thing in Ecuador. I do want to bring one from China but it is too heavy and delicate. They have it on Amazon. Here is the link if you want to buy it: https://amzn.to/2W0369m.

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