Instructions: Blanch the Chinese leaves or cabbage strips in hot water for a few seconds until they wilt.

Drain them and put them to one side in a glass bowl.

Heat the two oils in a pan or wok until they are hot.

Add the chillis and whole roasted peppercorns.

When the chillis and peppercorns turn dark turn the heat off.

Pour the flavoured oil through a strainer and then over the leaves or cabbage strips.

Wrap the chillis and peppercorns in cheesecloth and tie into a bag like a bouquet garni so that it can be removed later.

Place it among the vegetable strips.

Now add the sugar and vinegar to the leaves and mix well.

Add the salt ginger and garlic and make sure that all the ingredients are mixed in well.

Let the mixture sit at room temperature for several hours.

It is now ready to be refrigerated overnight and then served.

This dish will keep for up to 1 week in the refrigerator.

Before you serve it drain off all the marinade and remove the chilli peppercorn bouquet garni.

In northern China with its short growing season and long cold winters fresh vegetables are available for only a few months of the year. In the absence of modern refrigeration other means of preserving foods are necessary. Some of the most common methods are pickling in brine in salt and wine in a mixture of sugar and salt or by inducing fermentation.

In this recipe from the north Chinese leaves or cabbage undergo what is essentially a sweet and sour pickling process. It can be eaten at once or stored for later use. Dishes like this are served at room temperature at the beginning of a moal and their sweet and sour flavours are designed to stimulate the palate and whet the appetite.

Serves 4

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