Pickled chinese cabbage

Yield: 4 Servings

Measure Ingredient
1 pounds Chinese cabbage
1½ cup Water
2 tablespoons Salt
1 teaspoon Szechwan peppercorns
1 teaspoon Sherry

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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