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Ingredients:
Round Cabbage . . . . . 2 Cup
Chinese White Turnip . . 1 ½ Cup
Carrots . . . . . . . . . . 1 Cup
Cucumber . . . . . . . . . 1 ½ Cup
Celery . . . . . . . . . . . 1 Cup
Water . . . . . . . . . . . 4 Cups
Fresh Ginger Root . . . . 3 Nos
Dried Red Peppers . . . 3 Nos
Black Peppercorns . . . 8 Nos
Sherry . . . . . . . . . . 1 Tsp
Salt . . . . . . . . . . . . 4 Tbsp
Preparation:
Wash And Core Cabbage; Cut In 2-inch Cubes. Peel Turnip And Carrots; Cut Lengthwise In Quarters, Then Crosswise In 2-inch Sections. Peel Cucumbers; Cut In 2-inch Slices. Cut Celery Stalks In 2-inch Sections. Wipe All Vegetables With Cheesecloth; Then Spread Out To Dry For Four Hours. Transfer Vegetables To A Crock Or Jar. Bring Water To A Boil. Slice Ginger Root And Add. Add Dried Red Peppers, Peppercorns, Sherry And Salt. Let Simmer 1 Minute; Then Remove From Heat And Let Cool. Pour Over Vegetables And Cover Tightly. Let Stand (unrefrigerated) 3 To 4 Days In Cool Weather, Only 2 Days In Summer.
You can serve with your family and friends.
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