Sichuan Pickles in proofing jar (not really necessary; because the fermentation is slight you can use a regular lid but don’t tighten all the way).
Here is a taste of the treats which await in Fuchsia Dunlop’s Land of Plenty. My only modification was to use wine instead of vodka, since I feared too much alcohol might slow the fermentation. (It got just a little fizz, less than salt-cured pickles.) She recommends serving as a side dish with chili oil and sugar; I’ve found the pickles are fine on their own and are excellent when stirred into a mild dish like jook. Makes 1 quart.
Ingredients:
2 ¼ c water
½ c Kosher salt
4 dried chilis (Sichuan chilis are relatively mild; reduce the quantity if using stronger chilis)
½ t whole Sichuan peppercorn
2 T Xiao Xing wine or dry sherry
½ of a star anise
1 T brown sugar
1 inch knob of ginger, no need to peel
1 cinnamon stick
¾ lb daikon (white radish)*
½ lb carrots*
Method: dissolve salt in water and bring to boil. Cool, then add other brine ingredients and transfer to a quart canning jar. Peel the vegetables and cut into ¾ inch chunks; add to canning jar and add more water if necessary to fill within ½ inch of top. Cover loosely and cure in a cool dark place for one week or longer, until the brine develops a slight fizz. Use as a condiment with Sichuan dishes and add more vegetables to the brine after you finish the first batch; it will get better with age.
*Use other root vegetables like turnips, parsnips, rutabagas etc if you like.
