|
Ingredients:
100g Chinese cabbage
100g turnip or radish
100g carrot
1/4C diced ginger root
1/4C diced hot red pepper
Mixture1(2T rice wine, 3T salt, 1/2T Szechuan peppercorns, 6C water)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse cabbage and tear into 2-inch squares. Rinse carrot and turnip,
with skin and dice; drain vegetables thoroughly (let dry about 1/2
day).
2)Place 1/4C diced ginger root, 1/4C diced hot red pepper in a bowl;
add all vegetables (Mixture2 should cover vegetables). Cover and let
soak 3-4 days in refrigerator; serve.
Remark:
1)The marinade Mixture2 may be used repeatedly to soak new vegetables
and will improve with age. The second time, add salt, rice wine and
soak vegetables for 2 days. If necessary, add more water to marinade
after each use, so that vegetables are covered while soaking.
2)Vegetables may be cut to different sizes and shapes per our
preference.
3)When removing vegetables from marinade, use clean and dry chopsticks
to prevent any foreign matter from getting into marinade.
|