Oriental Pickled Cabbage

• 3/4 cup distilled white vinegar
• 3/4 cup rice wine vinegar
• 4 whole dried hot peppers
• 1 teaspoon szechuan peppercorns
• 6 -7 slices fresh ginger, lightly crushed (Quarter-size)
• 2 tablespoons sugar
• 1/2 teaspoon garlic granules
• 1 small cabbage, cored and coarsely chopped,broken apart

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.

distilled white vinegar, rice wine vinegar, peppers, szechuan peppercorns, ginger, sugar, garlic granules, cabbage

Taken from www.food.com/recipe/oriental-pickled-cabbage-73676 (may not work)