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Pickled Chinese Cabbage

Ingredients
1 pound Chinese cabbage
1 1/2 cups Water
2 tablespoons Salt
1 teaspoon Szechwan peppercorns
1 teaspoon Sherry


Method
1. Cut cabbage stems in 1/2- by 2-inch strips. (Save the green leaves for soups or stir-fried dishes.) 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. NOTE: To use marinade a second time, reheat and stir in another teaspoon of salt. VARIATIONS: For the Chinese cabbage, substitute string beans; or celery or carrots, cut in strips about 2 inches long. In step 1, add 1 or 2 whole dried red peppers to the jar.


Yield
4 Servings