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Home-made Pickles
Bring 3/4 pint water to boil. Add 1/2 tsp. salt, 1 slice fresh ginger, 2 chilies, 3 crushed peppercorns, 1 tsp. ginger sherry and a good pinch of MSG. Leave to become cold. Turn the shredded vegetables into a suitable jar and pour the mixture over them. Cover and leave for 1-2 days in warm weather or up to 5 days in the winter. Turn the vegetables into a colander and leave to drain thoroughly.
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If you wish to pickle the vegetables at home, this is the way to go about it; wash and drain the carrots and cabbage. Cut them into suitable strips and leave them for most of the day.
This form : www.chinesefoodmore.com
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