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Szechuan Style Cabbage Relish
Ingredients
1 medium Green cabbage
-----MARINADE-----
8 cups Water
2 tablespoons Szechuan peppercorns
3 tablespoons Salt
2 tablespoons -Strong spirits -- or up to:3 tablespoons Strong spirits -- - (gin, tequilla, or kaoliang wine)
1 cup Icicle radish -- julienned(Optional)
1/2 cup Carrot -- julienned (optional)
2 slices -Gingerroot -- or up to:
5 slices Gingerroot
1 small -Fresh Chile -- or up to:
3 small Fresh Chiles (optional)
This relish is certainly the most ubiquitous and popular in all China.
Method
Discard limp outer leaves of cabbage. It is not necessary to separate leaves individually. Break the head into fairly large yet bite-sized pieces. Pat dry and let excess moisture evaporate.
To make marinade: Brin to a boil the water, peppercorns, and salt. Strain out the peppercorns as you pour the liquid into a plastic container (with air-tight lid), ceramic bowl, or crock. Let cool to room temperature.
When the brine has cooled, add the alcohol, then cabbage and additional vegetables. Weigh these down with a clean, heavy ceramic object (I simply use a plate) or stone so that they remain submerged in the brine. Cover tightly with plastic wrap or air-tight lid. Store in the refrigerator for at least three days before uncovering. The first one or two batches may seem a bit salty and raw-tasting; after that a mellow, richly mature character develops. It can store indefinitely if kept cold, airtight, and clean.
Always use clean, dry utensils when removing the vegetables. You can remove as much as you want at a time and add new vegetables before the previous batch is used up.
To replenish the brine after several batches, add a little alcohol and a salt solution (1/2 teaspoon salt boiled with 1/2 cup water). The original marinade can be reboiled with additional water and salt, but this results in some flavor loss. | 
