Sichuan Pickled Cabbage 四川泡菜

INGREDIENTS

• 1 head (about 1-2 lbs.) Taiwanese cabbage, not napa cabbage for kimchi (see picture above), washed and cut into bite size pieces
• 4 slices ginger
• 6 cloves garlic, peeled and cut in half
• 1 scallion, chopped
• 3 fresh red chilies, cut in 1/4" size
• 1 small carrot, sliced

Seasoning

• 10 Sichuan peppercorns
• 2 tbsp fish sauce
• 2 tbsp rice or white vinegar
• 1 tbsp salt
• 1 tbsp sugar
• 1 cup water
• 2 tbsp salt (preferably sea salt) for salting the cabbage only

METHOD

1. In a large bowl, sprinkle salt on the cabbage and sliced carrot pieces.
2. Turn the cabbage/carrot over to salt evenly every 15 minutes. Total salting time will be 1 hour. 
3. After 1 hour, drain the cabbage/carrot and set aside.
4. In a large bowl, add ginger, garlic, scallion, red chilies, seasonings and the salted cabbage.
5. Mix it well by hand.
6. Put the pickled cabbage in an air-tight glass jar, and place a weight on top if necessary. Set aside to pickle for 3 days.
7. After 3 days, taste to see if it has fermented sufficiently. If the cabbage is ready to eat, place the pickled cabbage in the refrigerator.
8. If the cabbage is not fermented enough, then leave it at room temperature for 2 more days.