Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Round cabbage |
| 1½ cup | Chinese white turnip |
| 1 cup | Carrots |
| 1½ cup | Cucumber |
| 1 cup | Celery |
| 4 cups | Water |
| 2 slices | Fresh ginger root (up to) |
| 3 \N | Dried red peppers |
| 8 \N | Black peppercorns |
| 1 teaspoon | Sherry |
| 4 tablespoons | Salt |
1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections. Peel cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections.
2. Wipe all vegetables with cheesecloth; then spread out to dry for four hours. Transfer vegetables to a crock or jar.
3. Bring water to a boil. Slice ginger root and add. Add dried red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cool.
4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cool weather, only 2 days in summer.
NOTE: The marinade can be used again to pickle other vegetables if ¼ cup sherry, 2 teaspoons brown sugar and ½ teaspoon salt are added.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .