Oriental Pickled Cabbage

Recipe by Toby Jermain
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READY IN: 30mins
YIELD: 4-5 cups
UNITS: US

INGREDIENTS

Nutrition
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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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