Pickled Snow Cabbage with Soybeans (Including Snow Cabbage Pickling Method)

Name: Pickled Snow Cabbage with Soybeans (Including Snow Cabbage Pickling Method)
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste pickled snow vegetables; to taste Soybean; to taste Green onions and ginger; to taste Dried chili; to taste white sugar; to taste light soy sauce; to taste Star anise; to taste Sichuan pepper

Chopped salted snow cabbage is soaked to tame its saltiness, then wok-tossed with aromatics and tender soybeans for a humble, deeply flavorful pairing.

0 minNewEasy Pickled & Preserved Stir-fry Mild Spicy

Instructions

1
Clean the pickled snow vegetables (you can also use those bought from the market), chop them up, and soak them in clean water for half an hour (the soaking time depends on the saltiness of the snow vegetables; if they are too salty, soak them longer).
2
Heat oil in a pan, add chopped scallions, ginger, and dried chili peppers, and stir-fry until fragrant.
3
Add pickled snow vegetables and stir-fry
4
Add the previously cooked soybeans; I forgot to take a photo of this. Actually, it's simple: soak the dry soybeans for more than 4 hours (overnight is also fine), cook them in water for about 15 minutes, adding salt, star anise, and Sichuan pepper during the process.
5
Add light soy sauce
6
Add white sugar and stir-fry evenly before removing from the pan. Since the pickled mustard greens are salty and soy sauce has already been added, there’s basically no need to add any more salt, but you can add a little if it feels insufficient.
7
The snow vegetables bought in autumn are laid under the sun to wilt (mine seems to have been sun-dried a bit too much, haha)
8
Do not wash it, take a piece of pickled mustard green and curl it into a circle, then put it into the container.
9
Sprinkle a layer of curing salt
10
Just layer the snow vegetables with salt, and put all the snow vegetables into the container.
11
Cover with a lid and place in a cool, dark place. It will be ready in about twenty days. During this period, turn it over a few times, and make sure your hands are free of oil and unclean water. Mine might have been too dry from sun exposure, and after a week of pickling, I found no water had come out and the salt was still granular and not dissolved, so I added a bowl of purified water. If the snow vegetables release water by themselves, there's no need to add any.
12
Pickedled at the end of the month, the jar has been kept next to the air conditioner's outdoor unit, and it was only taken out to eat these past few days. Look at how delightful the jade green color is.