Sichuan Pao Cai (Chinese Kimchi)

subheading: Classic Sichuan Pao Cai Brine:

1 L water (Boil 1L of water, let it cool down to room temperature. Or use bottled water.)

60 g pickling salt (Can use kosher salt as a substitute, make sure there's no additives like iodine or anti-caking agents.)

20 g white liquor (>50% alcohol by volume) (I used Chinese baijiu. You can also use vodka.)

20 g rock crystals candies (Can use cane sugar as a substitute.)

15 pickled peppers (Store bought ones)

40 g pickled pepper brine ((Store bought one. Used as a "starter".)

4 g Sichuan peppercorns (Must-have)

2 g star anises (Optional)

3 bay leaves (Optional)

1 stalk green onion (about 10g)

10 g cilantros

4 garlic cloves - peeled

subheading: Vegetables to be pickled (feel free to substitute with your favorite vegetables):

100 g carrots - peeled

4 small red radishes - unpeeled

200 g white radish (daikon) - peeled

100 g cabbage

50 g ginger - peeled

40 g celery

Directions at msshiandmrhe.com

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