Pickled Chinese Cabbage Recipe
Have you been swept off your feet lately?? This yummy Pickled Chinese Cabbage is sure to do so. The first taste of this delightful Pickled Chinese Cabbage from the Chinese cuisine is enough to addict you to it for life! Serve this Pickled Chinese Cabbage at the table today and watch it disappear in delight!
Summary
CuisineChinese
Ingredients
1 pound Chinese cabbage
2 tablespoons salt
1 1/2 cups water
1 teaspoon Szechwan peppercorns
1 teaspoon sherry
Directions
1. Cut cabbage stems in 1/2 by 2 inch strips. 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.
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.
.jpg)
