| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | 1 | Servings | ||
INGREDIENTS
| 1 | md | Head Chinese; (napa) cabbage (1 1/2 to 2 lbs.) |
| 4 | ts | Salt |
| 6 | Cloves garlic; minced | |
| 3 | Green onions; (including tops), minced | |
| 2 | ts | Minced ginger |
| 1/4 | c | Rice vinegar |
| 2 | tb | Soy sauce |
| 1 | tb | Sesame oil |
| 2 | ts | Cayenne pepper |
| 3/4 | ts | Ground toasted Sichuan peppercorns; (spread them on a cookie sheet and toast in a 350° oven until golden) |
| 6 | Whole dried chile peppers |
INSTRUCTIONS
from EVERYBODY'S WOKING, by Martin Yan (a book I have used so much that it's dog-eared and stained with recipe ingredients. It's a fabulous cookbook!) Cut the cabbage lengthwise into sections about 2 inches wide; remove the core. cut each section crosswise into 2-inch lengths. Place the cabbage in a large bowl, sprinkle it with the salt, and toss to mix well. Cover with an inverted plate and weight it down with a heavy object, such as a large juice can or a 1-qt. jar filled with water. Let stand for 30 minutes. Lightly rinse the cabbage under cold running water and drain. Squeeze it to extract most of the liquid. Combine the remaining ingredients in a large bowl. Add the cabbage and mix well. Transfer the mixture to a glass bowl or crock. Cover with an inverted plate and weight down with a heavy object. Refrigerate for 4 days before eating (needs time to ferment). Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@primenet.com> on Mar 18, 1998
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