Shandong Pickled Vegetables

Wash the Napa Cabbage, Daikon Radish, Carrot, and Cucumber thoroughly. Cut the Napa Cabbage into 2-inch squares. Slice the Daikon Radish and Carrot into thin rounds or julienne strips. Slice the Cucumber into thin rounds.

Place all cut Napa Cabbage, Daikon Radish, Carrot, and Cucumber into a large bowl. Sprinkle with 20 grams of Salt and toss well. Let the vegetables sit for 1 hour to draw out excess water.

While the vegetables are salting, prepare the pickling brine. In a saucepan, combine Water, Chinkiang Vinegar, Granulated Sugar, and Brine Salt. Add the Ginger (sliced), Garlic (smashed), Dried Chili, Sichuan Peppercorn, and Star Anise.