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Hunan Pickled Cabbage

Vegetables, also Vegetarian Foods

Hunan Pickled Cabbage
1 pound white or napa cabbage, rinsed and dried, then cut into one-inch or smaller pieces
1 peeled carrot cut into small pieces or slices
1 small seedless cucumber, peeled, rinsed, and dried, then diced small
2 chili pepper steeped in wine, seeded and cut into large seedless pieces
1 inch fresh ginger, peeled and sliced
3 cloves garlic, peeled and each one cut in half
10 Sichuan peppercorns, rinsed and dried
½ half cup Chinese rice or sorghum wine
2 Tablespoons white vinegar, Chinese or American
1 Tablespoon coarse salt
2 to 4 cups of ice water
1. Sterilize a one quart canning jar or two pint ones packed with a mix of cabbage, carrot, and cucumber pieces.
2. Mix the chili peppers, ginger, garlic and the peppercorns with the wine, vinegar, and the salt and pour over the vegetables.
3. Fill the jar or jars with the water, seal, and store in the refrigerator for twelve to twenty-four hours before using.

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