Hakka, Ingredient

How to Make Hakka-Style Sour Cabbage (如何做酸高麗菜)

0 comments

How to Make Sour Cabbage (如何做酸高麗菜)

5 from 1 vote
Recipe by Mitch Course: IngredientCuisine: HakkaDifficulty: Medium
Servings

ton

servings
Prep time

5

minutes
Cooking time

120

hours 
Calories

300

kcal
Total time

120

hours 

5

minutes

Today we made one of the essential Hakka-style picked vegetables, sour cabbage, which is not similar to its German cousin. This will be the star ingredient of several future Hakka recipes.

Ingredients

  • 1 Cabbage

  • 60 g Salt

  • 80 mL Yakult Yogurt Drink

Directions

  • Place cabbage in sunlight for 2 days.
  • Cut cabbage into 4 pieces but not all the way through. Cut away the hard part near the center.
  • Add salt.
  • Weigh down cabbage or it will float. If the cabbage is exposed to air it will grow the wrong bacteria, so keep it submerged. Add Yakult.
  • Let ferment in a cool dark place for 3 days.
  • Cut cabbage as needed for your recipes. Store excess cabbage in a plastic bag in the freezer; cabbage can be stored for a year.

Recipe Video

Notes

  • We added some Himalayan salt to increase the minerality of the water to enhance the fermentation.
  • Recipe translated and adapted from 醬缸的豐餘:四季醃漬客家菜 by 駱進漢 and 李廖秀珠.
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.