Cold, crisp, spicy, sweet and sour cabbage pickle is something else. You gotta give this a try!
Served cold as a salad or side dish. This dish keeps well in the refrigerator for at least two weeks. Note, avoid eating the Szechuan peppercorns
Ingredients:
1 pound cabbage
1 tbsp salt
1/2 inch ginger
2 tbsp sugar
2 tbsp peanut or avocado oil
2 tbsp sesame oil
3 dried red spicy chilies
1/2 tsp Szechuan peppercorns
2 tbsp rice vinegar
1. Shred cabbage as fine as possible
2. Sprinkle it with salt and mix. Let stand at room temperature for 2 hours. Then squeeze out the excess water but leave damp.
3. Place ginger in a bunch on top of the cabbage in the center of the bowl.
4. Sprinkle sugar, take care not to put it over the ginger.
5. Heat the oil and sesame oil in a small saucepan over high heat until smoke rises. Remove from the heat and add chili and peppercorns.
6. Pour the hot oil mixture over the ginger. The sizzling oil partially cooks the ginger, enhancing flavour.
7. Add the vinegar and mix well. Let stand at room temperature for 2 hours before serving.
