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

Ingredient:
 

1
1
3 tbsp
12 cup
1 tsp
2
2 tbsp

large jar for pickled vegetables
cabbage
salt
boiling water
brown pepper
red peppers
Kao-Liang wine

Directions:

1. Clean the jar, for pickled vegetable, dry in the sun.

2. Tear cabbage leaves into pieces and clean thoroughly, wipe dry or place in the sunshine a few minutes.

3. Place salt in the jar, pour in boiling water, let cool.

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.