How to Make Sour Cabbage (如何做酸高麗菜)
Course: IngredientCuisine: HakkaDifficulty: MediumServings
ton
servingsPrep time
5
minutesCooking time
120
hoursCalories
300
kcalTotal time
120
hours5
minutesToday 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.
