Pickled Chinese Cabbage: The Best Pickled Chinese Cabbage Recipe from Cook'n

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	Pickled Chinese Cabbage

Serves: 4

Print this Recipe

   1 pound Chinese cabbage
   1 1/2 cups water
   2 tablespoons salt
   1 teaspoon Szechwan peppercorns
   1 teaspoon sherry

1. Cut cabbage stems in 1/2- by 2-inch strips. (Save the green leaves for soups or stir-fried dishes.) Let dry out several hours or overnight; then place in a large jar.

2. Bring water almost to a boil, then remove from heat. Stir in salt to dissolve; add Szechwan peppercorns and sherry. Let cool; then pour over cabbage.

3. Cover and refrigerate 3 days. Before serving, drain cabbage well and blot with paper toweling.

NOTE: To use marinade a second time, reheat and stir in another teaspoon of salt.

VARIATIONS:
* For the Chinese cabbage, substitute string beans; or celery or carrots, cut in strips about 2 inches long.
* In step 1, add 1 or 2 whole dried red peppers to the jar.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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