Pickled chinese cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chinese cabbage |
| 1½ | cup | Water |
| 2 | tablespoons | Salt |
| 1 | teaspoon | Szechwan peppercorns |
| 1 | teaspoon | Sherry |
Directions
1. Cut cabbage stems in ½- by 2-inch strips. (Save the green leaves for soups or stir-fried dishes.) Let dry out several hours or overnight; then place in a large jar.
2. Bring water almost to a boil, then remove from heat. Stir in salt to dissolve; add Szechwan peppercorns and sherry. Let cool; then pour over cabbage.
3. Cover and refrigerate 3 days. Before serving, drain cabbage well and blot with paper toweling.
NOTE: To use marinade a second time, reheat and stir in another teaspoon of salt.
VARIATIONS: For the Chinese cabbage, substitute string beans; or celery or carrots, cut in strips about 2 inches long.
In step 1, add 1 or 2 whole dried red peppers to the jar.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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