INGREDIENTS

INSTRUCTIONS

MARINADE
This relish is certainly the most ubiquitous and popular in all China.
There is even a special earthenware pickling jar for it. Encircling the
mouth of the jar is a shallow, water-filled trough, into which the lid fits
like an upturned bowl, affording an airtigh seal. Many a restaurant, no
matter how small, keeps an ongoing batch in the works. It is especially
favored as an appetizer or as an accompaniment to such specialties as
boiled pot-stickers or noodles.
Szechuan is a Western province of China where red pepper frequently
enlivens the food.  The traditional hot, spicy flavor of this relish varies
with individual taste; use as much or as little gingerroot and/or hot
peppers as you like to do the job.  Chiles can be chopped for a really hot
effect; or for mere warmth, leave them whole with a slit down one side. If
you omit the chiles and gingerroot altogether, the resuld will be a
pleasant pickle flavor with the natural sweetness of the crisp vegetables
in the forefront.
Green cabbage (not Chinese cabbage) is the principle ingredient, but other
vegetables may be added for color (carrot) and variety (icicle radish). One
batch requires several days' steeping. The brine should be reused, for each
time the vegetables contribute their flavor, and it gets better and better.
DIRECTIONS: =========== Discard limp outer leaves of cabbage. It is not
necessary to separate leaves individually. Break the head into fairly large
yet bite-sized pieces. Pat dry and let excess moisture evaporate.
To make marinade: Brin to a boil the water, peppercorns, and salt. Strain
out the peppercorns as you pour the liquid into a plastic container (with
air-tight lid), ceramic bowl, or crock.  Let cool to room temperature.
When the brine has cooled, add the alcohol, then cabbage and additional
vegetables.  Weigh these down with a clean, heavy ceramic object (I simply
use a plate) or stone so that they remain submerged in the brine. Cover
tightly with plastic wrap or air-tight lid. Store in the refrigerator for
at least three days before uncovering. The first one or two batches may
seem a bit salty and raw-tasting; after that a mellow, richly mature
character develops.  It can store indefinitely if kept cold, airtight, and
clean. Always use clean, dry utensils when removing the vegetables. You can
remove as much as you want at a time and add new vegetables before the
previous batch is used up.
To replenish the brine after several batches, add a little alcohol and a
salt solution (1/2 teaspoon salt boiled with 1/2 cup water). The original
marinade can be reboiled with additional water and salt, but this results
in some flavor loss.
Variation: Shred the marinated cabbage or chop it coarsely, to yield about
5 cups, loosely packed.  Toss with 1 tablespoon soy sauce, 2-1/2 teaspoons
sugar, 1 tablespoon vinegar (cider or Chinese dark), and 1-1/2 teaspoons
sesame oil.  Serve at room temperature or chilled.
* Source: The Fragrant Vegetable, by Martin Stidham * Typos by: Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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