Chinese Vegetables Recipes - Home-Made Pickles Recipe

Ingredients

• 3/4 pint (U.S. scant 2 cups) water

• 1/2 teaspoon salt

• 1 slice fresh ginger

• 2 chilies

• 3 crushed peppercorns

• 1 teaspoon ginger sherry

• pinch of Ve-Tsin (M.S.G.)

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Method:

1. If you wish to pickle the vegetables at home, this is the way to go about it: wash and drain the carrots and cabbage. Cut them into suitable strips and leave them for most of the day.

2. Bring 2 cups water to the boil. Add the salt, 1 slice fresh ginger, 2 chilies, 3 crushed peppercorns, 1 teaspoon ginger sherry and a good pinch of Ve-Tsin. Leave to become cold.

3. Turn the shredded vegetables into a suitable jar and pour the mixture over them. Cover and leave for 1-2 days in warm weather or up to 5 days in the winter.

4. Turn the vegetables into a colander and leave to drain thoroughly.