Oriental Pickled Cabbage
- Reviews 2
Ready In: 30 mins
Yields: 4-5 cups
Ingredients
- 3⁄4 cup distilled white vinegar
- 3⁄4 cup rice wine vinegar
- 4 whole dried hot peppers
- 1 teaspoon szechuan peppercorns
- 6 -7 slices fresh ginger, lightly crushed (Quarter-size)
- 2 tablespoons sugar
- 1⁄2 teaspoon garlic granules
- 1 small cabbage, cored and coarsely chopped,broken apart
Directions
- Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
- Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
- Pour over cabbage in a bowl with a fitted lid.
- Remove peppers unless you want the cabbage to be really hot.
- Refrigerate overnight, at least, until ready to use.
- Serve with any oriental meal, or eat as a snack anytime.
- Keeps in the fridge for a couple weeks or longer.
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