Oriental Pickled Cabbage - cooking recipe

Ingredients

3/4 cup distilled white vinegar
3/4 cup rice wine vinegar
4 whole dried hot peppers
1 teaspoon szechuan peppercorns
6 -7 slices fresh ginger, lightly crushed (Quarter-size)
2 tablespoons sugar
1/2 teaspoon garlic granules
1 small cabbage, cored and coarsely chopped,broken apart

Preparation

Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
Pour over cabbage in a bowl with a fitted lid.
Remove peppers unless you want the cabbage to be really hot.
Refrigerate overnight, at least, until ready to use.
Serve with any oriental meal, or eat as a snack anytime.
Keeps in the fridge for a couple weeks or longer.