variety to make suancai.

Production of suancai differs from other paocai in that the vegetable is compressed. This is accomplished by placing a heavy weight, such as a large rock, on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed as fermentation takes place. The processing of the vegetable helps to create a distinct flavor.

Suancai is often used in cooking with meat, especially pork. It is said

1.Previous
3.Next