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Pickled Cabbage, Sichuan-style

Salads, Pickles, and Other Cold Foods

Pickled Cabbage, Sichuan-style
1/2 head Napa or Savoy Cabbage, trimmed and cut into two-inch squares
3 Tablespoons Kosher or sea salt
1 Tablespoon whole Sichuan peppercorns, roasted and cooled
2 Tablespooons Chinese rice wine or dry sherry
3 dried red chili pappers
2 slices fresh ginger, peeled
1. Put cabbage in a large bowl and srinkle with one tablespoon salt. Mix well and allow to rest for one hour. Squeeze cabbage to remove any excess water.
2. Boil two quasrts of water, remove from the heat and dissolve remaining salt and sugar in this water. Then add Sichuan peppercorns and allow to cool. Then add rice wine, chilies, and ginger.
3. Put cabbage in a two-quart jar and pour liquid over it and cover. Set aside in a cool dark place overnight. The refrigerate and serve in a day or two.
Note: For those who want to reuse the liquid, bring it to the boil, add two teaspoons salt, and cool. Then add two teaspoons rice wine. Put new batch of vegetables in a cleaned two-quart jar and continue to follow Step 3, above.

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