For Szechuan-style cold Chinese cabbage, cut the well-washed Chinese cabbage crosswise and lengthwise into thin strips.
Place in a bowl, salt heavily and let stand for 1-2 hours. In the meantime, halve the chili peppers, remove the seeds and cut into fine strips, as well as the ginger.
Mix the honey with lukewarm water and vinegar.
Heat the oil in a pan. Fry the chili strips and Szechuan peppercorns in it until they start to darken. Add the ginger and fry briefly as well. Then pour in the honey-water-vinegar mixture and bring to the boil briefly once.
Remove from heat and then let cool well. Squeeze the Chinese cabbage strips well and return to the bowl. Pour the marinade over, mix thoroughly, and let sit for 4-6 hours.
Before serving, pour off any liquid that has settled and mix again. Drizzle with a little sesame oil and serve.
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