Preserved Sichuan Vegetable

Preserved Sichuan Vegetable

Salt-cured mustard tuber turns pungent and tangy through a simple dry-brine and chile rub.

Make ahead Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy

This homemade version of ya cai style preserved vegetable relies on salting mustard tuber to draw out moisture, then rubbing it with chile paste, Sichuan peppercorn, and aromatics before a short ferment. The result is a crunchy, salty-sour condiment used to season noodles, stir-fries, and soups. Expect a patient process spread over several days rather than a quick weeknight side.

Ingredients

  • 2 pounds mustard tuber (jiecai or kohlrabi-like Sichuan mustard root), trimmed
  • 3 tablespoons coarse salt
  • 2 tablespoons Sichuan peppercorns
  • 1/4 cup dried chile flakes
  • 3 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons sugar
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon five-spice powder

Method

  1. Slice the mustard tuber into thin strips or small dice, about 1/4 inch thick, and place in a large non-reactive bowl.

  2. Toss the mustard tuber with the coarse salt, working it in with your hands, then let sit at room temperature to draw out liquid.

  3. Drain off the released liquid, squeeze the vegetable firmly by handfuls to remove as much moisture as possible, and spread out on a tray.

  4. Let the squeezed vegetable air-dry uncovered at room temperature, turning occasionally, until slightly leathery at the edges.

  5. Toast the Sichuan peppercorns in a dry 9-inch skillet over medium heat until fragrant, about 2 minutes, then grind coarsely.

  6. Heat the vegetable oil in the same skillet over medium heat, add the garlic and ginger, and stir-fry until fragrant but not browned, about 1 minute.

  7. Stir in the chile flakes and ground Sichuan peppercorn, cook 30 seconds to bloom the spices, then remove from heat and let the oil mixture cool.

  8. In a bowl, combine the sugar, Shaoxing wine, soy sauce, and five-spice powder with the cooled chile oil mixture to form a paste.

  9. Massage the chile paste thoroughly into the dried mustard tuber until every piece is coated.

  10. Pack the mixture tightly into a clean glass jar, pressing down to remove air pockets, and seal.

  11. Let the jar ferment at cool room temperature away from direct light to develop flavor before using.

  12. Transfer to the refrigerator, where the preserved vegetable will keep for up to two months; use as a seasoning for noodles, stir-fries, and soups.

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Preserved Sichuan Vegetable

This homemade version of ya cai style preserved vegetable relies on salting mustard tuber to draw out moisture, then rubbing it with chile paste, Sichuan peppercorn, and aromatics before a short ferment. The result is a crunchy, salty-sour condiment used to season noodles, stir-fries, and soups. Expect a patient process spread over several days rather than a quick weeknight side.

Make ahead 16 oz 45 cal

Ingredients

  • 2 pounds mustard tuber (jiecai or kohlrabi-like Sichuan mustard root), trimmed
  • 3 tablespoons coarse salt
  • 2 tablespoons Sichuan peppercorns
  • 1/4 cup dried chile flakes
  • 3 tablespoons vegetable oil
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons sugar
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon five-spice powder

Method

  1. 1

    Slice the mustard tuber into thin strips or small dice, about 1/4 inch thick, and place in a large non-reactive bowl.

  2. 2

    Toss the mustard tuber with the coarse salt, working it in with your hands, then let sit at room temperature to draw out liquid.

  3. 3

    Drain off the released liquid, squeeze the vegetable firmly by handfuls to remove as much moisture as possible, and spread out on a tray.

  4. 4

    Let the squeezed vegetable air-dry uncovered at room temperature, turning occasionally, until slightly leathery at the edges.

  5. 5

    Toast the Sichuan peppercorns in a dry 9-inch skillet over medium heat until fragrant, about 2 minutes, then grind coarsely.

  6. 6

    Heat the vegetable oil in the same skillet over medium heat, add the garlic and ginger, and stir-fry until fragrant but not browned, about 1 minute.

  7. 7

    Stir in the chile flakes and ground Sichuan peppercorn, cook 30 seconds to bloom the spices, then remove from heat and let the oil mixture cool.

  8. 8

    In a bowl, combine the sugar, Shaoxing wine, soy sauce, and five-spice powder with the cooled chile oil mixture to form a paste.

  9. 9

    Massage the chile paste thoroughly into the dried mustard tuber until every piece is coated.

  10. 10

    Pack the mixture tightly into a clean glass jar, pressing down to remove air pockets, and seal.

  11. 11

    Let the jar ferment at cool room temperature away from direct light to develop flavor before using.

  12. 12

    Transfer to the refrigerator, where the preserved vegetable will keep for up to two months; use as a seasoning for noodles, stir-fries, and soups.