Pickled Cabbage / 酸包菜

I made some sour cabbage (sauerkraut) with the Chinese way of pickling sour vegetables. It is common to use either Chinese cabbage (northern China) or mustard green (southern China) to make this sour pickled vegetables but not cabbage. The way of pickling is the same actually, vegetable of your choice, salt, and the water from rinsing the rice.

There are many ways of making sour pickles, so far I like the crunchy texture of the pickles made with this method the most. We enjoy the sour cabbage with grilled meat, hotdog sandwich, or even stir fried with some seafood to go with hot porridge.

每次去好市多(Costco)买热狗堡或披萨时都会加很多的酸包菜。哥弟俩不会欣赏但我和老爷都很喜欢，开胃。酸包菜搭配各种香肠火腿和烤肉等超好吃，除外也可入菜。

酸包菜原本是德国的食品 (sauerkraut) ，但我用的是中国传统腌渍方法，就淘米水和盐。德国的方法是先把包菜切成丝，加入盐巴揉至出水后再装罐腌渍。我两个方法都做过个人偏好用淘米水腌渍的口感，较脆。德与中两种做法都蛮简单，要长期备有的话建议分批腌渍，一次做多了久放会越来越酸。这是基本酸菜做法，可依个人喜好把包菜换成白菜或芥菜，也可以加些香料。

 

Pickled Cabbage / 酸包菜

Ingredients:

1 Chinese Cabbage

Sea salt 3-5% of the weight of cabbage

Water from rinsing the rice

材料：

包菜 1 颗

盐 3-5% 包菜的重量

淘米水

Method:

1. Submerge the jar(s) in a pot of water, bring to a boil and simmer for about 10 minutes to sterilize the jar. Drain and allow to cool down on a rack. Or use an oven, without preheating, 100°C for 15 minutes.
2. Cut the cabbage into 4 to 6 wedges.
3. Bring a pot of water to boil, poach the cabbage for about 10 seconds. Allow to cool and drain well.
4. Put the cabbage in the jar, put a heavy item (eg. stone) on the cabbage, add in the salt and enough water from rinsing the rice to submerge the cabbage.
5. Put the lid on, store at cool dry place for 20 to 30 days.  

做法：

1. 冷水开始煮罐子十分钟消毒(直接放入热水罐会破），沥干放凉。或用烤箱，不用预热100度15分钟。
2. 包菜切4或6大块，随意。
3. 煮沸一大锅水，汆烫包菜大概10秒，放凉沥干水分。
4. 把包菜放入罐里，用一重物压在包菜上，加入盐和足够的淘米水。
5. 盖上盖子，放在阴凉处腌渍20～30天酸菜就腌好了。

Note:

1. The water level must be above the vegetable to prevent it from going bad.
2. The nitrite content in pickle is relatively high in the first 2 weeks, DO NOT consume the pickles. The best is to eat after 20 days.
3. It was cold at my area, the room temperature was below 15°C, my pickle was pickled for 30 days. If it is in summer, 20 days will be good I think.

注：

1. 淘米水是用第二遍的，水要没过包菜不然会菜会腐烂。
2. 加了盐的腌菜前期会产生较高的亚硝酸盐，为了安全起见20天后吃最佳。
3. 我这里天气冷腌渍了30天(室温低于15°C)，夏天20天应该可以了。试吃，不够酸就继续腌渍，时间长一点也会更好吃。

Shredded / 切成丝后备用

Hotdog with Pickles / 酸包菜热狗堡

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