Suan Cai (酸菜) — Northern Chinese Fermented Cabbage: The Cold-Climate Preserve
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Origin
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Description
Suan cai (酸菜, literally sour vegetable) is the traditional lacto-fermented napa cabbage of northern China — particularly Dongbei (northeast China: Liaoning, Jilin, Heilongjiang provinces) — made by salting and fermenting whole or quartered napa cabbage heads in ceramic crocks over the winter months. The fermentation produces a pleasantly sour, slightly tangy preserved cabbage that is the foundation of several northern Chinese preparations: suan cai hot pot (酸菜锅子), suan cai dumplings (酸菜饺子), and the iconic northeastern dish of suan cai with pork (猪肉酸菜). It is the Chinese equivalent of German sauerkraut or Korean kimchi.
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The Thread
—German sauerkraut uses an identical lacto-fermentation of salted cabbage — the chemical process and basic preparation are the same, though the cabbage variety and the seasonings added differ
—Korean kimchi is related — napa cabbage fermented with salt — but with the additional flavour of gochugaru, garlic, and ginger
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Flavour Context
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Pillars V — VII
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