Pickled Vegetables, Cantonese Style Recipe
The Food Processing's and Preserved Recipes

Ingredient:
 

2
1/2
1/2
1 piece
1
1 tbsp
7 tbsp
7 tbsp
 

small cucumbers
radish
carrot
young ginger
red pepper
salt
white vinegar
sugar

Directions:

1. Remove the seeds of cucumber and shred.

2. Shred radish, carrot, young ginger and red pepper.

Methods:

1. Place cabbage leaves, brown pepper, red pepper in salted water in the jar, add Kao-Liang wine and cover it tightly. Let it stand for 3-7 days. (The number of days depends on the temperature in the house; if high, the time can be shortened and if the temperature is low, the time is lengthened.)

Notes:

1. The pickle jar and all the ingredients need to be sun-dried to minimize bacteria contamination; even more it must not contain fat, or the pickle will not ferment.

2. The juice of Szechuan pickle may last for long time, the longer the better. If the taste is light, you may add more salt.

3. If a white membrane forms on the surface, it means the brine has spoiled. Don't use it any more.

4. Any vegetables may used in place of cabbage.