Salted Cabbage and Szechwan Peppercorns

1. 1

   Combine all of the ingredients, except for the cabbage, in a large glass or plastic container.

2. 2

   Toss in the cabbage and mix well.

3. 3

   Find a pot cover that is just smaller than the top of the container, then place it on top of the cabbage mixture.

4. 4

   Weigh the lid down with something about 5 lbs.

5. 5

   Let the mixture sit for about an hour.

6. 6

   Remove the weight, then toss again.

7. 7

   Let it sit for another hour.

8. 8

   Eat or refrigerate for a few days.

* Per serving · 4 servings · Values may vary.

No additional tips available.