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Every time I visit my mom, she always sends me home with jars of her homemade pao tsai, aka pickled vegetables. Hers are sort of like kimchee and they're a little bit spicy and a little bit sweet. Last week, when I visited my mom, she only had one jar to hand over and demanded that I give it to my sister. Her reasoning was that my sister was busy and that I could just make my own. I couldn't really argue with her and decided to prove to her that I could. The technique is actually really simple and quick — it took about 15 minutes to make, plus a day to sit — and the results are pretty nice. See the recipe I used — just tweak it to suit your own palate — when you read more