Szechuan Pickled Vegetables

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  1. Cut the turnip and carrots into chunks. Do not peel.
  2. Tear the napa cabbage leaves into shreds.
  3. Chop the peppers into small pieces.
  4. Place the peppercorn and the salt in the bottom of the pickling jar.
  5. Pour in the boiling water, stirring to dissolve the salt.
  6. Cool.
  7. Stir in the wine.
  8. Add the cinnamon stick, ginger, and the vegetables.
  9. Cover and let sit for at least 2 days before using.