Sichuan Pao Jiao Luo Bo

Pickled radish with pao jiao is a quick-fermented condiment-dish that sits at the heart of Sichuan table culture. Unlike the long fermentation of pao cai, these radish matchsticks are ready in as little as a day and are eaten as a refreshing, crisp counterpoint to rich, numbing main dishes. The finished product has a bright sour-heat that stimulates the appetite.

Serves: 4

Ingredients

• 500g (1 lb) daikon radish, peeled and cut into 5cm matchsticks (about 5mm thick)
• 8 pao jiao (pickled red chillies), sliced
• 4 tbsp (60ml) pao jiao brine
• 1.5 tsp (7.5g) flaky sea salt
• 1 tbsp (15g) caster sugar
• 2 tbsp (30ml) rice vinegar
• 1 tsp (3g) Sichuan peppercorns, lightly crushed
• 3 cloves garlic, thinly sliced
• 2 tsp (10ml) sesame oil
• Fresh coriander to garnish

Instructions

1. Toss the radish matchsticks with flaky sea salt in a colander and leave to drain for 30 minutes. This draws out excess moisture, keeping the pickles crisp. Rinse briefly and pat dry with a clean cloth.
2. Combine the pao jiao brine, rice vinegar, sugar, and Sichuan peppercorns in a bowl, stirring until the sugar dissolves.
3. Add the radish, sliced pao jiao, garlic, and sesame oil to the brine mixture. Toss well to coat evenly.
4. Transfer to a clean glass jar or bowl, pressing gently to submerge the radish in the liquid. Cover and refrigerate for a minimum of 4 hours, ideally overnight, until the radish is pleasantly tangy and the Sichuan peppercorn numbing sensation infuses the liquid.
5. Serve cold, straight from the jar, garnished with fresh coriander as a condiment or appetiser. Keeps refrigerated for up to 5 days.

Cook's Notes: This style of quick-pickling — using the brine from existing pao jiao to jump-start fermentation — is a classic home-cook shortcut in Sichuan. Carrot, kohlrabi, or green beans work equally well. The pickles become more complex after 48 hours as the flavours continue to develop.