Ying's ideas of easy Chinese home-cooking

Summertime Pickles


I can’t stop making pickles in such hot summer days! My families consume these cool sour vegetables so quickly that I should keep making them often. These two jars will take more than a week to ferment in fridge. I have big red and green chili peppers, a little radish and carrot, and long beans. They can be eaten just like this as side dish or I can give them some chop up and fry with meat.

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