PICKLED CHINESE CABBAGE

Pickled Chinese Cabbage image

Number Of Ingredients 5

1 pound chinese cabbage
1 1/2 cups water
2 tablespoons salt
1 teaspoon Szechwan peppercorn
1 teaspoon sherry

Steps:

1. Cut cabbage stems in 1/2- 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves