Sichuan Pickles

Wash all vegetables thoroughly. Cut the Chinese cabbage into large chunks, daikon radish and carrots into thick batons, and trim the ends of the green beans. Spread them on a clean surface or rack and air-dry for 2-4 hours until the surface moisture evaporates.

Slice the ginger thinly and peel the garlic cloves.

In a large pot, combine the filtered water, 80 grams of salt, rock sugar, Sichuan peppercorns, dried red chilies, star anise, and Shaoxing wine. Bring to a boil, stirring until salt and rock sugar dissolve. Reduce heat and simmer for 5 minutes. Remove from heat and let the brine cool completely to room temperature.