Sichuan Pickles

recipe from NY Times Sunday Magazine, Danny Bowien


  • 1 small Napa cabbage, cored and cut into 1 inch pieces
  • 3 tbsp kosher salt
  • ¼ cup white wine
  • 3 Kirby cucumbers cut into ½ inch slices
  • 2 tbsp sesame oil
  • ½ tsp cayenne
  • 1‐1/2 tsp toasted and ground Sichuan peppercorns
  • 1 to 3 tsp roasted chili paste or Vietnamese chili‐garlic paste to taste (Sriracha Hot Chili Sauce)
  • 1 jalapeno, sliced
  • 1 tbsp finely julienned fresh ginger
  • ¼ cup roasted peanuts, for garnish
  • 2 tbsp cilantro leaves, for garnish
  • 1 scallion, chopped for garnish


      Toss the cabbage with 2 tbsp salt. Add wine and mix.
      Put in airtight container and leave at room temp for 24 to 72 hours (48 hours is ideal).
      The day before you’re ready, toss the cucumbers with the remaining salt; cover and refrigerate overnight.

      To make the pickles: heat the sesame oil, then pour it over the cayenne; set aside.
      Drain and discard about half the cabbage liquid.
      Combine the cabbage and its remaining liquid with the cucumbers and their liquid.
      Add the peppercorns, chili paste, jalapeno and ginger and mix thoroughly.
      Garnish with the cayenne oil, peanuts, cilantro and scallions, and serve.  
      Store leftovers in a glass jar or other airtight container in the refrigerator for up to a week.

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