|Round cabbage||2 Cup (32 tbs)|
|Chinese white turnip||1 1⁄2 Cup (24 tbs)|
|Carrots||1 Cup (16 tbs)|
|Cucumber||1 1⁄2 Cup (24 tbs)|
|Celery||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Fresh root ginger slice||2|
|Dried red peppers||2|
1. Wash and core cabbage; cut in 2 inch cubes. Peel turnip and carrots; cut lengthwise in quarters, then crosswise in 2 inch sections. Peel cucumbers; cut in 2 inch slices. Cut celery stalks in 2 inch sections.
2. Wipe all vegetables with cheesecloth; then spread out to dry for four hours. Transfer vegetables to a crock or jar.
3. Bring water to a boil. Slice ginger root and add. Add dried red peppers, peppercorns, sherry and salt. Let simmer 1 minute; then remove from heat and let cool.
4. Pour over vegetables and cover tightly. Let stand (unrefrigerated) 3 to 4 days in cool weather, only 2 days in summer.