| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizer | 10 | Servings | |
INGREDIENTS
| 2 | c | Round cabbage |
| 1 1/2 | c | Chinese white turnip |
| 1 | c | Carrots |
| 1 1/2 | c | Cucumber |
| 1 | c | Celery |
| 4 | c | Water |
| 2 | sl | Fresh ginger root (up to) |
| 3 | Dried red peppers | |
| 8 | Black peppercorns | |
| 1 | ts | Sherry |
| 4 | tb | Salt |
INSTRUCTIONS
1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections. Peel cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections. 2. Wipe all vegetables with cheesecloth; then spread out to dry for four hours. Transfer vegetables to a crock or jar. 3. Bring water to a boil. Slice ginger root and add. Add dried red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cool. 4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cool weather, only 2 days in summer. NOTE: The marinade can be used again to pickle other vegetables if 1/4 cup sherry, 2 teaspoons brown sugar and 1/2 teaspoon salt are added. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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