Your folders
Your folders

Export 5 ingredients for grocery delivery
Step 1
Cut Napa cabbage into sixths, core and slice across each section into 2-inch (5 cm) wide sections; mix well with salt. Cover; set aside at room temperature for 1 day in warm weather or 2 in cooler weather (taste after 1 day to see if the cabbage has soured). Rinse lightly under cold running water; drain, squeezing out excess moisture. Set aside.
Step 2
In a dry frying pan over medium heat, toast Szechuan peppercorns until fragrant and slightly darkened. Toast chilies until fragrant and slightly darker in color. Stir together cabbage, Szechuan peppercorns, chilies, ginger and garlic (if using), pressing with your hands to extract liquid from cabbage and to break up the chilies. Cover; refrigerate 1 day before serving.
Your folders

298 viewsjustonecookbook.com
4.9
(15)
Your folders

234 viewsmyplantifulcooking.com
5.0
(14)
21 minutes
Your folders

137 viewsslimmingeats.com
4.7
(14)
10 minutes
Your folders

215 viewsomnivorescookbook.com
4.8
(14)
10 minutes
Your folders

253 viewsfoodlovinfamily.com
Your folders

352 viewssweetandsavorymeals.com
5.0
(5)
15 minutes
Your folders

251 viewscooktoria.com
4.7
(34)
30 minutes
Your folders
199 viewsfoodnetwork.com
30 minutes
Your folders

491 viewsjustonecookbook.com
4.4
(5)
30 minutes
Your folders

474 viewscooking.nytimes.com
4.0
(159)
Your folders

479 viewscooking.nytimes.com
5.0
(291)
Your folders

273 viewsallrecipes.com
4.7
(422)
15 minutes
Your folders

223 viewsmarthastewart.com
4.0
(22)
Your folders

292 viewscookingchew.com
2 minutes
Your folders

188 viewsfoodwithfeeling.com
5.0
(2)
15 minutes
Your folders

201 viewscookedandloved.com
5.0
(2)
10 minutes
Your folders

106 viewswhatsteveeats.com
5.0
(1)
15 minutes
Your folders

551 viewsiheartumami.com
5.0
(16)
10 minutes
Your folders
74 viewsiheartumami.com