「素食」我家的跳水泡菜就是這個味兒！ |【Vegan】Quick & Easy pickled vegetables with Rice Vinegar | Ready in 1 Day!

Last year, I shared a recipe for Sichuan pickled vegetables, and this time, I'm bringing you a rice vinegar version of quick-fermented pickles. This side dish is perfect for making the day before, as it's ready to eat the next day—super easy and fast! The flavor is at its best after fermenting for two to three days. It's ideal to make a small batch that can be finished within three days, and it makes a great appetizer to start your meal. Add some chili oil for extra flavor, and it becomes a perfect side dish with rice!
去年和大家分享了四川泡菜的做法，这次再分享一个米醋版本的跳水泡菜，这个泡菜很适合头一天做好第二天就能吃比较快手，发酵到第二天第三天风味是最好吃的，一次做一小份三天内就能吃完，很适合当作餐前开胃解腻小菜，加点辣椒油还非常下饭！

Ingredients/食材:
泉水700ml spring water
有机糙米醋85g organic brown rice vinegar
赤砂糖30g raw cane sugar
泡野山椒10个 ten pickled wild chili peppers
盐巴25g salt
有机甘蓝菜350g organic cabbage
水果黄瓜200g fruit cucumber
有机胡萝卜200g organic carrot
甜椒250g bell pepper
樱桃萝卜180g cherry radish
小米辣6个 six tabasco peppers
盐巴 10g（腌制用) salt (for brining)
八角 5g star anise
桂皮 5g cinnamon stick
山奈 3g sand ginger
香叶 2片 two bay leaves
小茴香 1.5g fennel seeds
丁香 1.5g cloves
花椒 1.5g Sichuan peppercorns

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My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

My philosophy is vegan dishes can be delicious! And I invite you to join me in making the world a sweeter place!

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