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Combine cabbage in a bowl with salt and sugar, mix well and leave to stand for 2 hours.
Place oil, Sichuan peppercorns and dried chillies in a cold wok and then turn heat to high. Cook for about 30 seconds or until peppercorns and chillies begin to darken. Remove wok from stove and carefully strain flavoured oil through a metal sieve into a large bowl. Discard peppercorns and chillies, and set oil aside to cool.
Drain cabbage and, using your hands, gently squeeze out any excess liquid.
Place cabbage in bowl containing flavoured oil, then add vinegar and fresh chilli and mix well.
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