Introduction: A Dive into Fermentation
Hey there! Today, I’m excited to dive into the intriguing world of fermentation with a recipe close to my heart – Sichuan Style Fermented Vegetables. But before we embark on this culinary adventure together, let me share a little story.
I grew up in a household where fermented vegetables were a staple, enjoyed for their unique blend of flavors – salty, crunchy, and tangy. Back then, we relished them without fully understanding the health benefits they offered.
It wasn’t until last year when a friend gifted me a copy of Michael Pollan’s “Cooked: A Natural History of Transformation” that my curiosity about fermentation was piqued. Though initially just skimming through its pages, one chapter on fermentation captured my interest. While I didn’t have the chance to dig deeper into it until recently, I’ve come to realize just how beneficial fermented foods can be for our bodies.
Common fermented foods may reduce heart disease risk and aid digestion, immunity, and weight loss.
Healthline.com
Not to mention, fermented foods add tang and zest to your meals and are an excellent addition to a healthy diet.
Reflecting on what I have read, I’m grateful for the newfound understanding that Pollan’s book has provided. It’s opened my eyes to the rich tapestry of flavors and traditions that fermentation encompasses, and it’s given me a deeper appreciation for the foods that have been a part of my life for so long.
Let’s Talk Flavorful Experiences
Have you ever found yourself thinking of fermenting your own veggies but felt intimidated by the process? Trust me, I’ve been there! That is why I’m eager to walk you through the process of doing this simple recipe of Sichuan style fermented vegetables. It doesn’t matter if you’re a newbie in the kitchen, I promise that you’ll find this crunchy and healthy side dish a delight. I haven’t even mentioned the best part: You can customize the recipe to suit your taste preferences! Whether you prefer a kick of heat from red chili peppers or a milder flavor with jalapeños, it’s your call.
What makes fermented foods so special? It’s not just their tangy flavor or their crunchy texture; it’s the living culture of beneficial bacteria that thrive within them, offering a ton of health benefits. From boosting digestion to strengthening the immune system, these probiotic-packed relishes are nature’s way of nourishing both body and soul.
As I get ready to start my fermentation journey, I encountered one problem: I couldn’t find a porcelain, a ceramic, or a glass rock at my local Chinese store. Sichuan style fermented vegetables are usually made in those containers, but they are a little bit pricey to buy online. So I tried other alternatives with this fact in my mind: Oxygen is the enemy of vegetable fermentation.
So, I first started with a few batches using glass jars and plastic airlocks. After a few experiments, I concluded that airlocks are not necessary. A glass jar cleaned with soapy water and a lid is all that you’ll need. Sanitizing your jars and utensils are not necessary for this process, unlike the ones you will see for Sauerkraut making videos on Youtube. A clean, grease-free jar is enough. I have never seen my parents nor any neighbors who make big batches of Sichuan style fermented vegetables ever do that step.
Sichuan Style Fermented Vegetables: Let’s Get Cooking
Now that you know the benefits of this fermented delight, I hope I have finally convinced you to try out Sichuan style fermented vegetables. If I did, then it’s time to roll up our sleeves and get cooking! Below, you’ll find everything you need to whip up a batch of Sichuan Style Fermented Vegetables in your kitchen.
But before we begin, let’s take a moment to appreciate the beauty of this process. Fermentation isn’t just about transforming ingredients; it’s about embracing the alchemy of nature and harnessing its power to nourish both body and soul. It’s a testament to the age-old tradition of preserving food while unlocking its full potential.
So grab your chef’s knife, ready your favorite playlist, and let’s get started! Together, we’ll explore the art of fermentation, one crunchy bite at a time.
Sichuan Style Fermented Vegetables
Dive into the world of fermentation with our Sichuan Style Fermented Vegetables! This recipe brings you a delightful crunch and a zesty tang, perfect for enhancing any meal. Rich in probiotics, these homemade pickles offer a healthier alternative to store-bought versions, ensuring you get all the beneficial live bacteria. Quick to prepare and irresistibly tasty, they're a must-try for any home chef looking to explore Asian flavors!
4
servings10
minutes0
minutes35
kcal2
hours2
hours10
minutesKeep the screen of your device on
Ingredients
- Spices and Seasonings
1 tsp Sichuan peppercorns
1/2 tsp fennel seeds
2 whole red chili peppers
5 thin slices fresh ginger root
2 tsp fine sea salt
- Vegetables
3 medium carrots peeled and cut into sticks
1 large stalk celery cut into 3-4 inch pieces
2 large leaves napa cabbage roughly chopped
- Liquids
2 cups water kefir enough to cover the vegetables in the jar
- Alternative Ingredients:
– Water kefir can be substituted with a brine solution made from water and additional salt.
– Red chili pepper can be replaced with jalapeño for a different type of heat.
Directions
- Clean a quart-sized glass jar and its lid. No need to sterilize. Time Approximation: 5 minutes
- Pack the jar tightly with prepared vegetables. **Chef's Note:** Ensure the vegetables are packed snugly to allow for even fermentation. Time Approximation: 5 minutes
- Place Sichuan peppercorns, fennel seeds, red chili peppers, ginger, and salt in the jar with the vegetables. Pour water kefir to cover all ingredients. **Chef's Note:** Adjust spice levels to suit your preference. Time Approximation: 5 minutes
- Seal the jar and store at room temperature for fermentation. Napa cabbage is ready in about 2 days, while carrots and celery take around 5 days. **Chef's Note:** Taste test along the way to achieve your desired level of tanginess. Time Approximation: 2-5 days
Equipment
- chef’s knife
- cutting board
- food storage containers
Nutrition Facts
- Calories: 35kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1200mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 5000IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 0.7mg
Sichuan Style Fermented Vegetable Goodness
And there you have it – a simple yet satisfying recipe for Sichuan Style Fermented Vegetables that’s perfect for adding a flavorful twist to any meal. So why not give it a try and embark on your fermentation journey? Whether you’re looking to boost your gut health or simply add some excitement to your plate, Sichuan style fermented vegetables are sure to hit the spot.
Remember, the true magic of cooking lies in the journey itself – the joy of discovery, the thrill of experimentation, and the satisfaction of sharing your creations with others. Cheers to good food and good health.
Until next time, happy fermenting, my friends!
