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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves. | 2. (There should be about 8 C). | 3. Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well. | 4. When cool, add the gin and cabbage. | 5. Cover and refrigerate 4- 5 days. | 6. Remove the cabbage from the liquid and serve cold. | 7. The brine can be used over and over again (keep it refrigerated, of course). | 8. Add 2 t more salt every time you use it. | 9. After the first use it only takes about 2- 3 days for the cabbage to pickle. | 10. You'll need to add more chilies and another tablespoon gin after using the brine twice. | 11. Other vegetables can be used as well as cabbage. | 12. Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots. | 13. The vegetables can be combined. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1			22.25	5.162000000000001	1.1392	0.08900000000000001
hot chili pepper	2			-	-	-	-
salt	2	tablespoons		-	-	-	-
hot water	1	cup		0.0	0.0	0.0	0.0
water	3	cups		0.0	0.0	0.0	0.0
szechuan peppercorn	1/4	teaspoon		-	-	-	-
gin	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.