Oriental Pickled Cabbage

1. Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.

2. Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.

3. Pour over cabbage in a bowl with a fitted lid.

4. Remove peppers unless you want the cabbage to be really hot.

5. Refrigerate overnight, at least, until ready to use.

6. Serve with any oriental meal, or eat as a snack anytime.

7. Keeps in the fridge for a couple weeks or longer.

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Nutrient	Quantity
Carbohydrates	27.6162 g
Energy	142.254 kCal
Water	169.1906 g
Calcium, Ca	14.022 mg
Sodium, Na	4.398 mg
Manganese, Mn	0.1109 mg
Sucrose	27.3764 g
Sugars, total	27.4478 g
Selenium, Se	0.8925 g
Ash	0.0826 g
Copper, Cu	0.0132 mg
Iron, Fe	0.1556 mg
Carbohydrate, by difference	27.6162 g
Phosphorus, P	7.416 mg
Zinc, Zn	0.0261 mg
Magnesium, Mg	2.337 mg
Potassium, K	11.574 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Ginger	6 slices	0	0	0
Cabbage	1	0	0	0
white vinegar	0.75 cup	32.13	0.0714	0
rice wine vinegar	0.75 cup	0	0	0
hot pepper	4	0	0	0
garlic granule	0.5 teaspoon	0	0	0
szechuan peppercorn	1 teaspoon	0	0	0