Hakka, Ingredient How to Make Hakka-Style Sour Cabbage (如何做酸高麗菜) March 14, 2021 0 comments Print How to Make Sour Cabbage (如何做酸高麗菜) 5 from 1 vote Recipe by Mitch Course: IngredientCuisine: HakkaDifficulty: Medium ServingstonservingsPrep time5minutesCooking time120hours Calories300kcalTotal time120hours 5minutes 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 Cabbage60 g Salt80 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. TagsSour Cabbage (酸高麗) 醬缸的豐餘：四季醃漬客家菜 Twitter Facebook Pinterest Print mitch Star of Friday (週五之星) Americanized Spaghetti Al Limone (美式香寧義大利麵) Leave a Comment CancelYour email address will not be published. Required fields are marked *Name * Email Address * Website Recipe Rating Message Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.