Pickled Cabbage, Taiwanese Style	
  by Amy Rabb-Liu

2 lbs cabbage (1/2 large head of Napa)
8 or 9 dried red peppers (each is about 1 inch long) seeded, 
       cut into julienne
3 T ginger, cut into very thin julienne
coarse salt, a couple of handfuls
5 T sugar
5 T rice vinegar
2 T sesame oil 
3 T vegetable oil or peanut oil

Clean and shred cabbage.  Put in bowl and sprinkle generously 
with salt, mix and rest for 4 hours, occasionally stirring and 
turning over the cabbage.  Remove cabbage from brine (discard 
brine), rinse cabbage briefly under running water in colander, 
squeeze dry.  Add red pepper and ginger to cabbage. Mix sugar 
with vinegar.   Heat sesame and other oil in frying pan.  Add 
peppercorn, fry until it smells nice, add sugar and vinegar 
and bring to boil.  Pour over cabbage immediately.  Mix well.  
Soak 4 hours or up to a week in fridge. 

One recipe makes about 2/3 quart of pickled cabbage.

Recipe doubles or even quadruples well.