SICHUAN PICKLES

SICHUAN PICKLES image

Yield 6-8 servings

Number Of Ingredients 13

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1 small Napa cabbage, cored and cut into 1-inch pieces
3 tablespoons kosher salt
1/4 cup Shaoxing wine, fino sherry or white wine
3 Kirby cucumbers, cut into 1/2-inch slices
2 tablespoons sesame oil
1/2 teaspoon cayenne
11/2 teaspoons toasted and ground Sichuan peppercorns
1 to 3 teaspoons roasted chili paste, or Vietnamese chili-garlic paste to taste
1 fresh jalapeño, sliced
1 tablespoon finely julienned fresh ginger
1/4 cup roasted peanuts, for garnish
2 tablespoons cilantro leaves, for garnish
1 scallion, chopped, for garnish.

Steps:

1. Toss the cabbage with 2 tablespoons of the salt. Add the wine and mix thoroughly. Put in an airtight container and leave at room temperature for 24 to 72 hours (48 hours is ideal). 2. The day before you're ready to make the pickles, toss the cucumbers with the remaining salt; cover and refrigerate overnight. 3. To make the pickles: heat the sesame oil until it begins to smoke, then pour it over the cayenne; set aside. Drain and discard about half the cabbage liquid. Combine the cabbage and its remaining liquid with the cucumbers and their liquid. Add the Sichuan peppercorns, chili paste, jalapeño and ginger and mix thoroughly. Garnish with the cayenne oil, peanuts, cilantro and scallions, and serve. Store leftovers in a glass jar or other airtight container in the refrigerator for up to a week.