Ingredients
2500 g (about 5.5 lbs) of Napa cabbage
Seasonings
60 g dried chili peppers, 100 g salt, 50 g ginger (julienned), 200 g sugar, 15 g Sichuan peppercorns, 250 g vinegar, 150 g sesame oil.
Instructions
1. Select tightly packed Napa cabbage, remove the outer leaves, wash, cut in half lengthwise, then cut into 1.5-inch (4 cm) sections, and finally slice lengthwise into 2 cm wide strips.
2. Place a layer of cabbage in a large basin, sprinkle with salt, then repeat layering. Toss to combine evenly, cover with a large plate, and press down. Let marinate for 3 hours, then squeeze out excess water and return the cabbage to the basin. Add sugar and vinegar, mixing well. Rinse dried chili peppers, soak until soft, slice into strips, and place on top of the cabbage along with shredded ginger. This dish is crisp, lightly salted, with a delightful balance of sour, spicy, and sweet notes—perfect as an appetizer with drinks or a side dish for a meal.