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Add a photoПорций: 10
Ингредиенты
- 2 c. Round cabbage
- 1 1/2 c. Chinese white turnip
- 1 c. Carrots
- 1 1/2 c. Cucumber
- 1 c. Celery
- 4 c. Water
- 2 slc Fresh ginger root
- 2 x -(up to)
- 3 x Dry red peppers
- 8 x Black peppercorns
- 1 tsp Sherry
- 4 Tbsp. Salt
Инструкции
- 1. Wash and core cabbage; cut in 2-inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2-inch sections. Peel cucumbers; cut in 2-inch slices. Cut celery stalks in 2-inch sections.
- 2. Wipe all vegetables with cheesecloth; then spread out to dry for four hrs. Transfer vegetables to a crock or possibly jar.
- 3. Bring water to a boil. Slice ginger root and add in. Add in dry red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cold.
- 4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cold weather, only 2 days in summer.
- NOTE: The marinade can be used again to pickle other vegetables if 1/4 c. sherry, 2 tsp. brown sugar and 1/2 tsp. salt are added.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 26 | |
| Calories from Fat 2 | 8% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2824mg | 118% |
| Potassium 199mg | 6% |
| Total Carbs 5.42g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.24g | 2% |
| Protein 0.88g | 1% |
