Sichuan Refrigerator Pickles (Paocai Style)

Name: Sichuan Refrigerator Pickles (Paocai Style)
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Sichuan
Ingredients: 200g (7 oz) cabbage, cut into 3 cm squares; 1 medium (100g) carrot, peeled and sliced into rounds; 150g (5 oz) white radish (daikon), peeled and cut into thick batons; 2 stalks (50g) celery, sliced into 3 cm pieces; 1/2 medium (50g) green bell pepper, cut into chunks; 1/2 medium (50g) red bell pepper, cut into chunks; 4-6 fresh Asian chili peppers, kept whole; 350 ml (1 1/2 cups) water, previously boiled and cooled; 250 ml (1 cup) rice vinegar, unseasoned, no-sodium; 15g (1/2 oz) fresh ginger, peeled and sliced; 2 cloves garlic, smashed; 1 tsp (3g) Sichuan peppercorns; 1 star anise; 2 tsp (10g) sugar; 1 tbsp clear alcohol (baiju, vodka, or gin), optional

February 04, 2026

Cuisine: Sichuan

This is a low-sodium refrigerator pickle that uses a vinegar-heavy brine instead of salt for preservation. The Sichuan peppercorns provide the characteristic numbing sensation, while ginger and star anise contribute authentic Sichuan aromatic flavors.

8 servings

20 mins

Ingredients

200g (7 oz) cabbage, cut into 3 cm squares
1 medium (100g) carrot, peeled and sliced into rounds
150g (5 oz) white radish (daikon), peeled and cut into thick batons
2 stalks (50g) celery, sliced into 3 cm pieces
1/2 medium (50g) green bell pepper, cut into chunks
1/2 medium (50g) red bell pepper, cut into chunks
4-6 fresh Asian chili peppers, kept whole
350 ml (1 1/2 cups) water, previously boiled and cooled
250 ml (1 cup) rice vinegar, unseasoned, no-sodium
15g (1/2 oz) fresh ginger, peeled and sliced
2 cloves garlic, smashed
1 tsp (3g) Sichuan peppercorns
1 star anise
2 tsp (10g) sugar
1 tbsp clear alcohol (baiju, vodka, or gin), optional

This recipe can be suitable for the following restricted diets:

Tools I Used

Glass Jar

Instructions

Wash a large glass jar and its lid thoroughly with very hot, soapy water or run through a dishwasher cycle. Dry completely with a clean towel to ensure no water droplets remain.
Wash all vegetables and dry them thoroughly. Excess water can dilute the vinegar brine and reduce the shelf life. Cut vegetables into the sizes specified in the ingredients list.
Pack the vegetables into the jar tightly, alternating layers to distribute the colors and the chili peppers evenly throughout.
In a bowl or measuring jug, combine the cooled water, rice vinegar, sugar, ginger, garlic, Sichuan peppercorns, and star anise. Stir until the sugar is fully dissolved.
Pour the brine over the vegetables until they are completely submerged. If you have extra vegetables that aren't covered by brine, remove them or use a larger jar, as vegetables exposed to air will soften and may spoil.
Add a splash of clear alcohol (baiju, vodka, or gin) to the jar if using. This helps preserve the pickles and adds subtle depth of flavor.
Seal the lid tightly and immediately place the jar in the refrigerator.
Let the pickles sit for at least 24 hours before opening. The flavors will peak at around 48 to 72 hours. Because this is a vinegar-based pickle with no salt, it will stay safe and crunchy in the refrigerator for up to 2 weeks.
To serve, drain your desired portion from the brine. Toss with Sichuan chili oil, chili crisp, or sesame oil for added flavor and richness.