Chinese Pickled Cabbage (Szechuan Style) - cooking recipe

Ingredients

1 lb cabbage, tough outer leaves removed
2 dried finger hot chili peppers
2 tablespoons salt
1 cup hot water
3 cups cold water
1/4 teaspoon szechuan peppercorns
2 tablespoons gin

Preparation

Cut the cabbage in pieces roughly 1\" X 1 1/2\" and separate the leaves.
(There should be about 8 C).
Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
When cool, add the gin and cabbage.
Cover and refrigerate 4- 5 days.
Remove the cabbage from the liquid and serve cold.
The brine can be used over and over again (keep it refrigerated, of course).
Add 2 t more salt every time you use it.
After the first use it only takes about 2- 3 days for the cabbage to pickle.
You'll need to add more chilies and another tablespoon gin after using the brine twice.
Other vegetables can be used as well as cabbage.
Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
The vegetables can be combined.