"Sour cabbage" is a good stomach and intestines dish that will make you drool.

If you have constipation, excessive stomach acid, or poor appetite, try the sour and salty "sour cabbage"! Cabbage is rich in nutrients and has the health-promoting effect of relieving gastrointestinal discomfort. It has been known as the "Korean ginseng among vegetables" since ancient times. It is delicious whether eaten raw, stir-fried, or cooked in soup. However, experts believe that after being fermented by lactic acid bacteria, cabbage not only has enhanced health benefits, but its delicious taste also makes people drool at the thought of it. Want to know how to make pickled cabbage? Just keep reading and you’ll find out!

Cabbage + lactic acid bacteria → Sour cabbage is more delicious and healthy

Fresh cabbage is rich in various nutrients such as vitamin C, fiber, vitamin U, vitamin K and glutathione. Eating it in moderation can not only help relieve symptoms of excessive stomach acid, gastrointestinal discomfort and irregular bowel movements, but the glutathione in it is also known as the "mother of antioxidants" and is a very important antioxidant for the human body. When cabbage is fermented to make sour cabbage, its health benefits will be further enhanced due to the addition of lactic acid bacteria.

How to make Hakka pickled cabbage

However, how to make "sour cabbage"? In the book "Abundance in the Jar: Four Seasons Pickled Hakka Dishes" co-authored by famous chef Luo Jinhan and Hakka mother Li Liao Xiuzhu, it is mentioned that Hakka sour cabbage is also called "sour cabbage". The older generation of Hakka people would use yeast in eggplant leaves to ferment sour cabbage, but modern people have a better secret weapon. They can directly use Yakult to make sour cabbage, which is not only easy to obtain, but also makes the sour and salty flavor of sour cabbage more palatable.

【How to make pickled cabbage】

Ingredients: 4 cabbages, 250 grams of salt, 1 bottle of Yakult, and appropriate amount of cold boiled water.

practice:

1. First, place the cabbage in the sun for half a day to a day to allow the fibers to soften a little and become a little yellow and shrunken, then you can make sour cabbage. To make it, cut a cross in the center of the cabbage at the stem, and cut down without cutting through the cabbage.

2. Prepare a large pot, put the cabbage in, and sprinkle salt evenly on the cut crosses.

3. Pour cold boiled water or mineral water into the pot, making sure the water level covers the cabbage, then pour in Yakult, cover with a lid or plastic wrap, and leave it for 3 days before checking the fermentation status and acidity to determine whether to extend the pickling time. (If the cabbage floats, be sure to weigh it down with a heavy object first to ensure it is completely submerged.)

Storage: Cut the pickled cabbage into 4 large pieces, wrap them with plastic wrap, put them into a fresh-keeping bag, and store them in the refrigerator. Take them out and thaw them before use. If stored properly, sauerkraut can be kept for up to a year.

Natural seasoning! Sour cabbage dishes recommended

In Taiwan, you can see cabbage in the market all year round, but cabbage is usually crisper and more juicy after the Chinese New Year, and the price is relatively cheap. It is recommended that mothers-in-law buy more when the price of a cabbage is NT$10 or NT$20, and use the aforementioned pickling method to preserve the delicious ingredients.

Pickled cabbage has a sour and salty taste. It is a practical and natural condiment in itself. It can be shredded or diced and used to stir-fry meat, stir-fry black fungus, stir-fry oysters, or make soup. There is no need to add salt, vinegar or sugar. At most, you can use a little soy sauce to enhance the flavor. It is delicious and appetizing. The smell will whet your appetite and make your mouth salivate.

Still can’t think of what to cook for dinner today or lunch tomorrow? The following dish "Stir-fried Matsusaka Pork with Sour Cabbage" may be a good choice!

【Matsusaka pork fried with sour cabbage】

• Ingredients: 300 grams of sour cabbage, 100 grams of Matsusaka meat, 3 cloves of garlic, 1 chili pepper, 1 garlic sprout, and 1 celery.

• Seasoning: 1 tablespoon soy sauce, 1 tablespoon rice wine, a little pepper.

• practice:

  1. First, cut the pickled cabbage into shreds and slice the Matsusaka meat. Slice the pepper and garlic, and cut the garlic sprouts and celery into sections and set aside.

  2. Add a little oil to the pan, add garlic and sauté until fragrant, then add Matsusaka meat and stir-fry until half cooked, then add sour cabbage and stir-fry until cooked.

  3. Add all the seasonings, stir-fry until well-flavored, then add celery, garlic sprouts and chili slices and stir-fry until cooked.