What To Know
- Cover the bowl with a plate and weigh it down with something heavy, such as a heavy can or a weight.
- Cover the jar tightly and store it in a cool, dark place, such as a pantry or refrigerator.
- Pickled turnip is made with a vinegar-based brine, while Chinese preserved turnip is made with a rice vinegar and soy sauce-based brine.
Chinese preserved turnip, known as “zha cai” or “suan cai,” is a beloved culinary staple in Chinese cuisine. Its tangy and slightly spicy flavor adds a unique dimension to dishes, from soups and stews to stir-fries and salads. This blog post will delve into the art of making your own Chinese preserved turnip recipe, guiding you through the process from start to finish.
Ingredients You’ll Need
- 1 pound daikon radish (approximately 1 large radish)
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon Sichuan peppercorns (optional)
- 1 teaspoon red chili flakes (optional)
Step-by-Step Instructions
#1. Prepare the Daikon Radish
- Peel the daikon radish and cut it into 1/4-inch thick slices.
- Place the radish slices in a large bowl and sprinkle with salt. Stir well to coat.
- Cover the bowl with a plate and weigh it down with something heavy, such as a heavy can or a weight.
- Let the radish sit for 2-3 hours, or overnight in the refrigerator.
#2. Drain and Rinse the Radish
- After the salting period, drain the radish slices in a colander.
- Rinse the radish slices thoroughly with cold water to remove any excess salt.
#3. Make the Brine
- In a separate bowl, combine the rice vinegar, soy sauce, water, sugar, Sichuan peppercorns (if using), and red chili flakes (if using). Stir until well combined.
#4. Submerge the Radish in Brine
- Place the drained radish slices in a clean glass jar or container.
- Pour the brine over the radish, ensuring that all the slices are submerged.
- Cover the jar tightly and store it in a cool, dark place, such as a pantry or refrigerator.
Fermentation Time
- The fermentation time will vary depending on the temperature and the desired level of acidity.
- At room temperature (65-75°F), the radish will ferment in 2-3 days.
- In the refrigerator, the fermentation process will take longer, up to 2-3 weeks.
Monitor the Fermentation
- Check on the radish periodically to monitor the fermentation process.
- The radish will turn slightly yellow and will develop a tangy, slightly sour flavor.
- If the radish becomes too sour for your taste, you can stop the fermentation process by transferring it to the refrigerator.
How to Use Chinese Preserved Turnip
- Chinese preserved turnip can be used in a variety of dishes, such as:
- Stir-fries
- Soups and stews
- Salads
- Condiments
Tips for Making the Perfect Chinese Preserved Turnip
- Use a good quality daikon radish that is firm and free of blemishes.
- Make sure to salt the radish thoroughly to draw out the excess moisture.
- Use a clean glass jar or container for fermentation to prevent contamination.
- Store the preserved turnip in a cool, dark place to maintain its flavor and prevent spoilage.
Troubleshooting
- My preserved turnip is too salty.
Rinse the radish slices thoroughly with cold water before submerging them in the brine.
- My preserved turnip is too sour.
Stop the fermentation process by transferring the radish to the refrigerator.
- My preserved turnip is not fermenting.
Make sure the radish slices are completely submerged in the brine. If necessary, add more brine to cover the radish.
Culinary Inspiration
- Sautéed Chinese Preserved Turnip with Pork
- Chinese Preserved Turnip and Celery Soup
- Stir-Fried Rice with Chinese Preserved Turnip
- Chinese Preserved Turnip Salad with Sesame Dressing
A Culinary Adventure
Making your own Chinese preserved turnip is a rewarding culinary adventure that will add a unique and flavorful element to your dishes. Follow these steps and enjoy the tangy delights of this beloved Chinese staple.
FAQ
1. What is the difference between Chinese preserved turnip and pickled turnip?
Pickled turnip is made with a vinegar-based brine, while Chinese preserved turnip is made with a rice vinegar and soy sauce-based brine.
2. Can I use other vegetables to make preserved vegetables?
Yes, you can use other vegetables such as carrots, cabbage, or cucumbers to make preserved vegetables.
3. How long does Chinese preserved turnip last?
Chinese preserved turnip can last for up to 6 months in the refrigerator.
