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Dong Vegetables

Vegetables, also Vegetarian Foods

Dong Vegetables
2 Tablespoons Chinese clear hard liquor
2 Tablespoons coarse or pickling salt
2 Tablespoons Chinese rice wine
1 teaspoon rock or granulated sugar
2 cups Chinese white radish or celery cabbage
1 chili pepper (optional)
1. Bring six cups water to the boil. Use two of them to rinse out a clean mason jar and its cover, and set the others aside to cool to lukewarm.
2. Put liquor, salt, rice wine, and sugar into the jar along with up to one cup of the somewhat cooled water. Stir until salt and sugar are completely dissolved. Then pack in the radish or the celery cabbage and fill with the water that was set aside. If using the chili pepper, rise it with some of the set aside boiled water and put it in the jar before adding the vegetables. Cover and put the jar in a cool dark place for twenty-four to thirty-six hours.
3. Remove the vegetables, drain well, and serve.
Note: Additional vegetables can be put into the jar, the first four ingredients replenished, if and as needed, and another batch of vegetables inserted and set aside to sour. It is best to use the soured vegetables in one or two days.

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