Salted Cabbage and Szechwan Peppercorns |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1 tablespoon salt |
1 tablespoon szechwan pepper, left whole |
1 tablespoon mirin, sherry or 1 tablespoon sake |
1 tablespoon soy sauce |
1 teaspoon dark sesame oil |
6 cups cored and shredded green cabbage |
Directions:
1. Combine all of the ingredients, except for the cabbage, in a large glass or plastic container. Toss in the cabbage and mix well.
2. Find a pot cover that is just smaller than the top of the container, then place it on top of the cabbage mixture.
3. Weigh the lid down with something about 5 lbs.
4. Let the mixture sit for about an hour. Remove the weight, then toss again. Let it sit for another hour.
5. Eat or refrigerate for a few days.
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