Chinese Recipe : Pickled Cabbage with Red Pepper

This is a vegetarian dish.

Ingredients:

• 1.2kg cabbage

A:

• 2 tbsp shredded ginger
• 2 tbsp shredded hot red peppers

B:

• 1 tbsp Sichuan peppercorns
• 1 tbsp sesame oil
• 1 tbsp oil

C:

• 4 tbsp white vinegar
• 4 tbsp sugar
• 1 ½ tsp salt

Directions:

1. Rinse the cabbage and cut into pieces. Fry 'B' over low heat until fragrant; quickly remove and discard the peppercorns; turn off the heat, add 'A' and mix.
2. Bring a big pan of water to a boil; blanch the cabbage for 30 seconds and remove quickly. Wrap the chessecloth around the cabbage and squeeze out the water.
3. Put the cabbage in a big bowl; add 'A', 'B' and 'C'; mix thoroughly. Refrigerate until cold and serve.

Note: If you want to keep this dish for a few days, then first add a little salt to the cabbage and let it stand for 4 hours. Squeeze out the water and proceed as described above but do not blanch.