Szechuan Pickled Vegetables

Peel the turnip and carrots, then cut them into thin, uniform strips about ¼ inch thick and 2–3 inches long. Slice the napa cabbage into 2-inch wide pieces, keeping the leaves intact. Arrange all vegetables in a large, clean glass jar or container.

Toast the dried chili peppers and Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan occasionally to prevent burning.

Bring the boiling water to a rolling boil in a pot. Add the salt, wine, toasted chili peppers, toasted Sichuan peppercorns, cinnamon stick, and ginger slices, stirring until the salt dissolves completely.

Remove the pot from heat and let the pickling liquid cool for 2–3 minutes until it is still hot but no longer violently boiling.

Carefully pour the hot pickling liquid over the vegetables in the jar, ensuring they are fully submerged. Add more water if needed to cover all vegetables.

Cover the jar with a lid and let it cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to develop.