While Chinese pickle crocks require more attention than set-it-and-forget it mason jars, they also create pickles with deeper, more complex flavors
, she was surrounded by lavish clothes, jewelry, and the remnants of her last banquet. Among the haul she was taking into the afterlife was a collection of pickle jars and a thick manuscript of corresponding pickle recipes.
In terms of material, pickling crocks are usually made out of glass, glazed clay, or porcelain. With glass you can see the progression of the pickles, but many people prefer clay because it has a unique microporosity that absorbs and releases flavor every time it’s used, similar to how a cast-iron pan works.
While the jar is efficient for making any kind of pickle, it’s especially useful for lacto-fermented vegetables in salt brine, which gives the pickles a more complex tang and infuses them with beneficial probiotics. The fermentation process gives each batch a unique flavor, but it also produces carbon dioxide gas as a byproduct, which can build up in a sealed space and even cause jars to explode.
Throughout the country, every region has its own basic pickle recipe. Southwest China is a hub for lacto-fermented vegetables, where fresh bamboo shoots, crisp cucumbers, radishes, and carrots are quickly blanched, cut into pieces, put into a salt brine with Sichuan peppercorns, then topped with a bit of baijiu. Southern pickles are sweeter and usually consist of turnips or cucumbers that sit in a solution of white vinegar, sugar, and a little bit of salt.
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