Traditional Chinese Pickle

Today we are going to make the traditional Chinese pickle, usually, Chinese style pickle have different ways to make, sometime it wad made as light colour with normal ingredients and sometimes it was dark colour with bean paste.
 

Follow my recipe, the pickle is light colour and quite easy to do with the general ingredients.

Recipe:

Carrot: 1 piece
Kale: 1 piece
Celery: 1-2 pieces
Cucumber: 1-2 pieces
Sea salt
Fresh chilli
Szechuan pepper

Trim the ingredients into same size, then put all of them into the bottle, add salt, chilli and pepper on the top. Pour the water until it cover all the ingredients.




Seal up the bottle, then put it in the space where avoid the sun light in the summer, in the winter, you can set up under the sun light but in the room temperature.

After 4-5 days, you will see the little bubble on the top, whisk for a while, then seal up again, you will smell the pickle's flavour but need to wait for another couple of days.



Waiting another 3-4 days, the pickle is done, you can enjoy it anytime, and if you still have some food that need to be made as pickle, just put them into the bottle and wait for some days. Please remember, every time when you put the fresh ingredients, cut them into the different size or shape.



This pickle I made was good, mix the salty and sour together, it is great to come with the rice congee or millet congee.

Hope you will enjoy it!