Slice 300g carrots and 300g radishes into thin rounds; cut 1000g Chinese cabbage into large pieces.
2
Toss the prepared vegetables with 40g of the salt and let them sit for 30 minutes to draw out moisture.
3
Combine 2000g water, the remaining 40g salt, 20g sugar, 10g Sichuan peppercorns, 15g chili, 50g sliced ginger, 50g sliced garlic, and 5g Star Anise in a large pot.
