Pickled Chinese Cabbage
1 pound Chinese cabbage
2 tablespoons salt
1 1/2 cups water
1 teaspoon Szechwan peppercorns
1 teaspoon sherry
Cut cabbage stems in 1/2 by 2 inch strips. Let dry out several hours or
overnight; then place in a large jar.
Bring water almost to a boil, then remove from heat. Stir in salt to dissolve;
add Szechwan peppercorns and sherry. Let cool; then pour over cabbage.
Cover and refrigerate 3 days. Before serving, drain cabbage well and blot
with paper toweling.