When we truly come to Christ, our thirst is quenched by the fountain of life and our hunger is filled with the bread of heaven. We discover that Jesus is the supreme source of satisfaction, and we want nothing apart from Him. We realize that He is better than all the pleasures, pursuits, plaudits, and possessions of this world combined. As we trust in Christ, He transforms our tastes in such a way that we begin to love the things of God that we once hated, and we begin to hate the things of this world that we once loved.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese, Condiment	1	Servings

INGREDIENTS

2	tb	Salt
1	tb	Szechwan peppercorns
2		Small dried red chili peppers
1/2	c	Boiling water
3 1/2	c	Cold water
4		Slices fresh ginger
1	tb	Dry sherry
4	c	Total of the following in bite-size pieces:
		Broccoli stems
		Napa cabbage
		Celery
		Cabbage
		Carrots
		Cauliflower
		Daikon
		Green string beans
		Red bell peppers

INSTRUCTIONS

In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling
water, and stir until the salt dissolves. Stir in the cold water, fresh
ginger, and vodka or sherry. Put the vegetables of your choice into a
Chinese pickling jar or 2-quart glass jar.  If using a Chinese pickling
jar, seal with water according to the instructions. If using a regular
glass jar, simply cover with plastic wrap.  Do not wrap tightly as gas must
escape.  Allow the pickles to sit, unrefrigerated, for 24 hours and serve.
The pickles will keep for several days if sealed and in the refrigerator.
From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c
1989.  Typed by Terri St.Louis-Woltmon O:).
Makes: 1 qt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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