Whether it’s in the southern or northern regions, when we drink congee in our daily life, we usually pair it with pickled vegetables. The best tasting ones are pickled vegetables. Pickled vegetables are fermented vegetables with a very good sour and sweet taste. If you like spicy food, you can prepare star anise, Sichuan peppercorns, salt, and other ingredients at home to make it more flavorful. Good pickled vegetables require preparing Chinese cabbage and radish, and you can also add some vegetables you like, but you must ensure that the water ratio is properly balanced.

Chinese cabbage pickled vegetables

Introduction: The ratio of salt to water in the brine for step 1 is 10 cups of water with 1.5 tablespoons of salt, mixed evenly.

Ingredients

2 Chinese cabbage plants, 1.5 white radishes, 0.5 red radishes, 100g oysters, 4-5 scallions, 1 tablespoon ginger puree, 300g garlic puree, 150g chili powder, 3 tablespoons fish sauce, 3 tablespoons sugar, 1 tablespoon salt

Method

8. Wash the Shandong Chinese cabbage, cut it into four equal parts, soak in salt water for about 3 minutes, drain slightly, and sprinkle salt evenly on the surface and leaves. Place them in a container and let them sit until the leaves become soft. Rinse them with clean water twice and drain the water.

9. Wash the red and white radishes, peel and cut them into strips; wash the scallions and cut them into sections; wash the oysters and drain them for later use.

10. Mix all the materials except Shandong Chinese cabbage with all the seasonings in a large bowl, then evenly fill them into the leaves of Shandong Chinese cabbage and spread them evenly. Place them in a sealed container and chill for 2 days before serving.

Radish Pickled Vegetables