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4.5 from 2 votes

Sichuan Fermented Pickles (四川泡菜)

Category: Pickle, Vegetarian
Region: Sichuan


  • 1 pound cabbage cut into large pieces of about 2-inch squares
  • 8 ounces daikon radish cut into strips of about ½-inch thick
  • 8 ounces green radish cut into strips of about ½-inch thick
  • 8 ounces carrots cut into strips of about ½-inch thick
  • 3 ounces ginger cut into ¼-inch thick slices
  • 2 red longhorn chili peppers
  • 2 green longhorn chili peppers

Pickling Spice

  • 1 teaspoon Sichuan peppercorns
  • 6 star anise
  • 10 dried red chilies
  • 4 bay leaves

Pickling Brine

  • 1 cup white rice wine
  • ¼ cup salt
  • 2 quarts water boiled and cooled to room temperature


  • Thoroughly clean a one-gallon Chinese pickle jar. To sterilize the pickle jar pour hot boiling water into the jar, swirl the hot water around then discard.
  • Combine the brine ingredients together and mix well, then add all the spice ingredients to the brine.
  • Put all the vegetables inside of the jar pushing them down tightly.
  • Pour the brine and spice mixture into the jar and make sure that the brine completely covers all the vegetables.
  • Pour water in the trough of the pickling jar to about half full. Cover the jar and let stand in a cool location of the kitchen for seven to ten days. The longer the vegetables are fermented the sourer they become.
  • Beginning on the seventh day, periodically remove the cover and sample the vegetables. When the sourness of the vegetables is to your liking then remove them from the jar and store refrigerated in a clean container with lid.
  • Cut the vegetables into small pieces of about ¼-inch thick before serving.