- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 2 Organic Bell Pepper (use Red Bell Pepper)
- 1/2 Napa Cabbage
- 1/2 medium Jicama cut in half
- 1 Jalapeno Chile (use Green Jalapeno)
- 1 Jalapeno Chile (use Red Jalapeno)
- 1 Organic Carrots sliced
- 10 slices Ginger Root
- 8 Shallots thinly sliced
- 2 teaspoons Salt
Pickling Solution
- 1 teaspoon Sichuan Peppercorn
- 2 cups Rice Vinegar
- 1 1/4 cups Sugar
- 1 1/4 teaspoons Salt
- 1/2 teaspoon Dried Red Pepper Flakes
Directions
Cut the bell peppers, cabbage, and jicama into 1- 1 1/2 inch chunks. Cut the green and red jalapenos in half and discard seeds.
Place the bell peppers, cabbage, jicama, jalapenos, carrot, ginger, and shallots in a large bowl; rub salt into them with your hands. Cover the vegetables with a plate, weighed down with a heavy can, and let stand at room temperature for about 1 hour.
Place the peppercorns in a frying pan over medium heat. Cook, shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3-4 minutes. Add the vinegar, sugar, salt and pepper flakes to the pan. Cook, stirring, over medium-high heat until the sugar dissolves, 2-3 minutes. Let stand until cool.
Pour the vegetable mixture into a colander and rinse well to remove the salty liquid. Place the vegetables in a self-sealing plastic bag or in a non-reactive bowl. Pour the pickling solution over the vegetables. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 2 days, and up to 1 week.
