Chef Martin Yan
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
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
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.