Fermented Sour Cabbage Recipe
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- เผยแพร่เมื่อ 23 ก.ค. 2024
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Today, we are making fermented sour cabbage. This is a popular ingredient in north Chinese cuisine. You can use it to make dumplings and steamed bun filling. I also like to put it in braised meat. You can use the pickled brine to flavor noodle soup or hot pot soup. There are tons of ways to use it.
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INGREDIENTS
Cabbage
iodine-free Salt 2%-3% of the cabbage weight depending on your taste
INSTRUCTIONS
Wash your cutting board, knife, a couple of big bowls, and some glass jars with soapy water. Rinse them several times; then one last time, rinse with boiling hot water.
Put the bowl and the jars in a 180°F oven for 20 minutes to dry them completely. For the cutting board, knife, and plastic jar lids, you can’t dry them in the oven; just let them air dry on the countertop.
Remove the outer layers of the cabbage before putting it on the cutting board. Cut the cabbage into four or eight even pieces depending on the size of your jar.
Weigh the cabbage. Then measure out the salt. It should be 2-3% of the total weight of the cabbage, depending on your taste. It is best to use iodine-free salt because iodine will darken the color of the pickles.
Rub the cabbage with salt. Be sure to get to every leaf.
Once all the salt is finished, you can put the cabbage in the jar. But the jar that I use, the mouth is too small. Right now, the cabbage can’t go through the mouth. So, I will cover the cabbage with a plastic film and let it sit at room temperature overnight.
The next day, the salt will draw out lots of liquid from the cabbage and the stem will be much more pliable. Put the cabbage and the juice into the jar.
Check the liquid amount. It should be enough to cover all the cabbage. If not, you can add some 2-3% salt solution to cover all the cabbage and seal the jar. This way, it will take about 3-4 weeks for the cabbage to be ready.
Note:
If you want to speed up the fermenting process, you can add some old pickling brine from the previous pickle you made. This way, it only takes 1-2 weeks for the cabbage to be ready. The old pickling brine contains lots of lactobacilli already, and if you add it to the new jar, it will become the dominant bacteria. It can multiply fast and take over the territory and leave no space for other bacteria.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - แนวปฏิบัติและการใช้ชีวิต
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Wondering what to cook with this sour cabbage? Check out this video: Jade Cabbage Dumplings with Pork Filling (翡翠白菜饺子) - th-cam.com/video/8l5XEw13_bE/w-d-xo.html
So awesome!! Thanks for sharing!!!! Is this the same as kimchi?
Both are naturally fermented lactic acid foods, but most kimchis involve more ingredients (like rice flour porridge, fish sauce, salted shrimp, other vegetables, etc.). This looks like a delicious simple pickle like sauerkraut. I'm definitely going to make this!
@@atinycrow thanks 🙏
Thank you! Can you see if there are recipes that work with Air Fryer? Looking to use less oil.
I think you are the most trustworthy youtuber who makes vids about food. Everything I made from your recipes turned out amazing. Thank you!
Yes i agree too!
haha it is true ~~~
Totally right.
I wouldn't hesitate making any of her recipes for company, even if I've never made it before.
But she seldom reply to enquiries
Growing up, we had large gardens with enormous green cabbage. It was labor intensive to cut and shred the cabbage (on giant wooden mandolins), layered with salt in 30 gallon crocks . Fermented, watching and tasting for months. Then jarred and canned them. The best kraut ever.
Hello. I am a self learned (and mom taught) cook. I love to cook all types of food. I saw your page a few months ago. I have been in the military for years and EVERYONE loves me to cook for them or for special days. I Love Chinese food BUT I have always been scared because I had no idea how to cook Chinese food. I have watched ALL your videos and I have your WOK! I finally tried to cook stir fried rice (ordered your recommended sauces). WOW!!!!! It is sooo GOOD. I am going to take it on Monday for my soldiers to taste. Thank you so much!!! I have another way to cook and make people happy!!!!!!! :-)
I just made this 20 minutes ago and the cabbage fermented perfectly! It tastes great!
Haha totally man.
Big masonry glass jars on the to get this week list, I love how this woman puts me to work almost every time a video comes out, as a scientist let me congratulate you on that explanation of the fermenting process, it was superb, thank you.
HI EVERYONE!!!!.... Mandy, keep on smiling and showing us how to cook!
Awesome video!! Can’t go wrong with fermenting and sprouting.
You are such a dear! "Be carefull, don't burn yourself..."
Made exactly like sauerkraut. Even more. You can ferment many vegetables exactly the same way. I've fermented collards, chard, spinach, broccoli, escarole, radishes and zucchini just like this. I use a big ol' bucket. Some vegetables are drier, so you may need to use a brine of 1/2 cup salt to gallon of water instead of dry salting. Also store bought green cabbages does tend to be drier than fresh out of your garden.
in bulgaria we ferment various vegetables all in one place for the winter. cabbage, green tomatoes, carrots, cauliflower, sweet peppers and celery. when they are ready we make a salad called turshija.
Thank you for explained the reseasons for the methods.
Well done, Mandi! Concise instructions for a ubiquitous ingredient in much Oriental cooking and the core of any fermentation recipe for anyone wanting to customize with other ingredients. Thank you.
Thanks for sharing this recipe ❤
Looks so simple. Thank you! 😊
I’m a big fan of your cooking. Love your recipes. Thank you.👍🏼❤️
I made this and it turned out great! Thank you
You are amazing just started watching your videos.gotta try this one.thank you and bless you
Recently purchased your wok, really like it! Very good quality and cooks really well, easy to clean and keep seasoned. Thanks!
Great ! I wait for your recipes with this cabbage 😀
You always come up with great ideas and old favorite dishes. I shared your channel with my sister-in-law 👍
Another great recipe!
Thanks for sharing your knowledge of fermentation
I love your food. Thank you.
Awesome Mandy
Wow thanks you for amazing recipe, like
A simple process for what seems a versatile ingredient.
Thanks again for providing the science behind the process. I guess I’m a “nerd””,” but I appreciate knowing why things happen the way the do. 💜
So Chinese sour cabbage is ... sauerkraut! (traditional type, not jarred commercial kind) OK, different cabbage cultivar, but otherwise essentially the same. Not surprising since sauerkraut is simply German for sour cabbage. Looking forward to the recipes.
I made some a couple of weeks ago, and yeah. It tastes exactly like the sauerkraut I know and love. The texture is finer, but it's the same otherwise. Would I make it again? Yes. In fact, I like it so much, I'm growing napa cabbages, just to pickle.
First!! Love your recipes thank you!!
I have a couple of 9x13 cake pans that are scratched and a bit rusty, and I use those to hold any jars I am fermenting stuff in. Saves a lot of mess.
Looking forward to the recipes involving this ingredient! This recipe is very simple and easy. Like of like the very first step for making kimchi, haha. Thanks for the video.
A grandma from North Eastern China who was a family friend used to make it at home during the winter, and make sour cabbage dumplings out of it.
Love ferments. Cheers.
I am here since the beginning and I am very happy to see your channel growing so good! The best content as always but now with a full pro video, sound. I see all the hard work. Thanks for sharing you Asian roots with us. Cheers from Canada.
I like her video and respect her hard work as well. Thanks for loving our Chinese food
My fermented cabbage is a great success.please teach us more recipes using this ingredient.i tried your glass noodle recipe with it.it was really delicious 😋.
very nice
Thank you! Can you show us some more Northern Chinese recipes? There do not seem to many available online (that I have found!)
😋😋😋soooo good
Fermented Sour Cabbage is yummy 👍👍👍
Do you eat it out of the jar or in a recipe??
very nice thanks for the tips watching from Taiwan see u around👌
Can you also include in your future videos how you use the leftover brine? Can't wait to try this recipe this summer when I grow some Chinese cabbage!
谢谢您
i'm not a huge fan of cabbage myself, but i can see myself making this 4 a group.
Mandy is becoming an expert on food.
it's traditional in bulgaria. with sour cabbage we make sarmi, kapama, boranija and sour cabbage salad.
Hi Mandy! I love your recipes! I wanted to ask you, how can I understand when the fermentation is complete? Can I open the jar sometime? Thank you
Looks fabulous. Is this the type of picked cabbage that goes well with congee? Many thanks
Iodine will also make the vegetables a bit mushy. Pickling salt doesn't have iodine and it makes nice crisp fermented veggies.
A truck overturned this morning spilling cabbage all over the highway.
*It was horrific! I slaw it happen!*
ba dum tish
Arg! The PUNishment!!!
do you have recipe to make kimchi.i try many times your recipe,i learn a lot the way you cook.god bless
U deserve to get all the things that U have ever wished for n much more in UR life.👍🌹HAPPY WOMEN'S DAY☺
Hey what is the storage options like, does it have to be in a dark spot or can I just leave it on the counter? At some point, do I have to put it in the fridge?
Thanks for doing the video!
It's almost identical to German sauerkraut, but that is sliced up. I wonder why Chinese recipes do not slice the cabbage, seems more convenient.
Hey, I had a question about your recipes involving foods like general Tso’s and sesame chicken. Any ones with battered chicken. Is it possible to do these recipes in an Air Fryer oppose to using oil?
wowow. I would like to make some later as well. I grew up in Panzhihua, Sichuan, where have many people are from North of China. So I love their food as well. The fermented cabbage is good to cook soup together with pork spare ribs. Do you like our Sichuan fermented pickles ?
Now I have to go check the basement for a few gallon jars.
is this old version kimchi before introduction of chili peppers?
If you are worried about the jar overflowing, just set the jar in a bowl. 💖🌞🌵😷
Is this similar to/the same as white kimchi?
I saw the word 'sour' and I clicked so fast🤤🤤🤤
Hi Mandy, if I'm doing this from scratch and I do not have any brine, what else can I do?
skip the brine and wait for longer time (4-5 weeks). It will naturally ferment. With the brine, the process will be faster, like 2 weeks.
Any recipes for moo shu pork?
How much spinach did you use? ❤
If you use screw on lids like this you need to open them occasionally to let out carbon dioxide, otherwise pressure can build and your jar could explode. As an alternative there are airlock lids or containers designed to release the carbon dioxide without letting in oxygen.
This looks great. I've make German sauerkraut with green cabbage and traditional kimchi with nappa cabbage but not this.
Sister... Where do you buy the weight to press? Could you share it with me? I can't find the weight to press here in my country..
Will you do mu shu pork soon?
Looks a lot easier than shredding the cabbage like it's done with sauerkraut. I'm going to try this. Pickles are not the same as fermented foods. Did you add pickle juice (vinegar) at the end or was it ferment juice from a previous batch?
It was ferment juice from a previous batch
@@SoupedUpRecipes Awesome, thanks!
For fermentation - it will take about 3-4 weeks. Room temperature& or in refrigerator?
room temp
Hi there. I have a question.. If I reuse the old pickling brine to make a new pickled cabbage do I still need to rub salt on the cabbage or can I just soak the cabbage in the old brine
You have to rub salt to the cabbage, but less. because old brine is less salty after the first use.
Ohhhh okay thank you ☺
show us how to make peking duck or see yaw gai. I think it's cantonese soy sauce chicken.
❤
💜💜💜👍👍👍👍👍👍
Can you use other types of cabbage with this recipe?
I know you can. I've even used other vegetables than cabbage. Spinach from the garden is wonderful. I've even fermented foraged vegetables like stellaria media. It turned out very good. If you use western green cabbage, that's sauerkraut.
@@rbtmdl
Thanks.
😊😊😊😊😊😊❤❤❤❤
this is origin of kimchi before introduction of chilies
I made this recipe from Magic Ingredients video a couple of weeks ago, and it's very good. It tastes like western Sauerkraut, but the texture is finer. The wedges mean you can use whole leaves instead of just little shreds, like you get from traditional German pickled cabbage. I like it so much, I'll have to make more next week, or I'll run out! Roasted peanuts, fresh fruit, and pickles make my weeknight dinner plans so easy, so running out of pickles would be a nightmare. I'll have to use your method next, Mandy!
if you add chili powder to make it spicy, this is pretty much kimchi. this is a great instruction. i've also found 4oz mason jars without a lid make a great fermentation weight AND since they are hallow, they have a nice little empty space that allows room for some overflow before the bubble up and leak on your counter.
masonjarlifestyle.com/wp-content/uploads/2016/12/ball-quilted-4oz-mason-jar.jpg
When these fermented cabbage are cooked, wouldn’t the good bacteria/ probiotics be destroyed in the heat because they don’t usually stands heat?
🙏😋😎🧐
Isn’t this procedure similar to making kimchi?
Easy delicious and healthy 👍. I love this recipe. I eat sauerkraut every few weeks but always with pork and roasted in the oven.
I need to expand my horizons 😉💕💯🐲🙏🙏
isnt that too salty?
😘😘😘😘👍🤗🌈😍
........you are going to make some guy a GREAT WIFE! Hope he'll appreciate all your wonderful cooking! Thanks for sharing!
she is married. just doesn't wear rings.
〽️G♨️į〽️Göî✨🌷🙏🏻
Sauer Kraut! I love it. Add some more veggies and hot pepper and you have kimchi.
put some background music to avoid weird silence
I usually just use sauerkraut instead. But the packaged sauerkraut is always too sour for Chinese cuisine, you may need to wash it 2-3 times
That is because store bough kraut is not fermented, but pickled with vinegar. Once you have the real thing, there is no going back.
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Is that the same as sourkraut
I wonder if northern Chinese people use kimchi too.
This looks like Kimchi without garlic and red chili pepper.
I put a stone on top of the cabbage to press the cabbage under the liquor surface
Salt + cabbage then stick in jars? This is the same as sauerkraut (the cabbage is usually sliced in sauerkraut). Fermenting techniques are so universal they arise independently in various cultures.
Sauerkraut. As the saying goes; a hand in the pot ruins the crock
I always love her and her recipes, dedication. But I wish she washed the cabbage. She has no idea how often u can find insect eggs between layers of the cabbage.... 🙄 yes bugs and eggs will be dead but .. plz. Wash cabbages.
Backslopped fermented cabbage doesn't taste as good.
This is literally sauerkraut.
Asian wash.. always hot wayer
Thai you Are you are¿
Fermented sour cabbage? Northern Chinese cuisine? Who are Northern Chinese? That was KOREAN territory & Korean.... That area has occupied by the Chinese illegally.