Sichuan pickled vegetables (Paocai)

1. For the brine, bring the water to the boil with the salt, sugar, Sichuan pepper and star anise, then cool completely and stir in the Shaoxing rice wine.

2. Cut the Chinese cabbage into 4 cm pieces, peel the daikon and carrots and cut them into finger-thick batons; slice the ginger and leave the chillies whole.

3. Wash the vegetables and spread them out for a few hours until their surface is completely dry – water disturbs the fermentation.

4. Layer the vegetables, ginger and chillies in a scalded, dry jar.

5. Pour over the cooled brine so it covers them completely, and keep the vegetables under the liquid with a small plate or weight.

6. Close loosely and ferment at room temperature for 3-5 days, then refrigerate.

Tip: In Sichuan almost every household has a paocai clay jar, and the brine is carried on for years. Take the vegetables out with a clean, grease-free utensil; you can ferment new vegetables in the sour brine, refreshed with a little salt.