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Sichuan Pickled Vegetables I

Salads, Pickles, and Other Cold Foods

Sichuan Pickled Vegetables I
4 cups napa cabbage, cut into half inch chunks
6 sliced fresh ginger
2 cups white turnips, cut into thin slices, each slice cut in half
6 hot red chili peppers
3 Tablespoons Chinese white rice vinegar
2 Tablespoons coarse salt (a non-iodized variety)
1 Tablespoon granulated sugar
1. Put all ingredients into a large clean glass or ceramic bowl and mix well.
2. Cover tightly and store in a cool place for three days, then put this container in the refrigerator. It will be ready to eat after three more days; and can stay a few more than that, if desired.

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