Chinese Spicy Pickled Napa Cabbage

1. 1

   Cut Napa cabbage into sixths, core and slice across each section into 2-inch (5 cm) wide sections; mix well with salt.

2. 2

   Cover; set aside at room temperature for 1 day in warm weather or 2 in cooler weather (taste after 1 day to see if the cabbage has soured).

3. 3

   Rinse lightly under cold running water; drain, squeezing out excess moisture.

4. 4

   Set aside.

5. 5

   In a dry frying pan over medium heat, toast Szechuan peppercorns until fragrant and slightly darkened.

6. 6

   Toast chilies until fragrant and slightly darker in color.

7. 7

   Stir together cabbage, Szechuan peppercorns, chilies, ginger and garlic (if using), pressing with your hands to extract liquid from cabbage and to break up the chilies.

8. 8

   Cover; refrigerate 1 day before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.