Chongqing Beetroot Pickles
This pickle is the way to make air-dried vegetables, spicy and full of flavor, Chongqing people love to eat, super easy.
Ingredients
- Green Beetle Head 5 catties
- Salt Moderate, 10-15 grams recommended
- MSG Moderate
- Pepper I put in a lot.
- Chili pepper. Just as much.
- White Sugar Just the right amount.
- Pepper (can be left out) I did put this in.
Instructions
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Fresh heads of bok choy, 1-3 bucks a pound, a little older, about 1-1.50, I got this one for 2.50 a pound.
![How to Make Chongqing Beetroot Pickles Step 1]()
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Remove the bottom of the head of greens, and wash the ash out of the crevices.
![How to Make Chongqing Pickled Cabbage Step 2]()
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Slice thicker.
![How to Make Chongqing Pickled Cabbage Step 3]()
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Cut again into this top and bottom cut, don't cut it off haha.
![How to Make Chongqing Pickled Cabbage Step 4]()
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Let it dry for about 5 days. This is my dried radish, bok choy, and chard.
![How to Make Chongqing Pickled Cabbage Step 5]()
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After 5 days, this is what it looks like.
![How to Make Chongqing Pickled Cabbage Step 6]()
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No need to wash it haha, just cut it smaller with scissors.
![How to Make Chongqing Pickled Cabbage Step 7]()
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Put salt, MSG, chili powder, pepper powder, sugar. I put a little pepper, no need to put oil, this is to eat the flavor of dry mix.
![How to Make Chongqing Pickled Cabbage Step 8]()
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Put on gloves and mix it vigorously.
![How to Make Chongqing Pickled Cabbage Step 9]()
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Marinate for about half a day, and it's ready to eat.
![How to Make Chongqing Pickled Cabbage Step 10]()
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Super spicy.
![How to Make Chongqing Pickled Cabbage Step 11]()
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It's okay to mix it with condiments and eat it right away, but I think it's more flavorful if you marinate it for half a day.
![How to Make Chongqing Pickled Cabbage Step 12]()
