Suan Cai

Suan cai , or in English, "sour vegetable", is a traditional Chinese pickled Chinese cabbage.Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard variety to make suan cai. Suan cai differs from the rest of pao cai in the production process 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 and fermented. The processing of the vegetable helps to create a distinct flavor.Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork. It is said to neutralize the grease of meat.

In Cantonese cuisine, it is served in a small dish often as an appetiser. They are usually free. Sometimes it can be available in mini-containers on the dining table. There are also Cantonese variations such as salted suan cai.In Northeastern Chinese cuisine, suan cai are made from napa cabbage or head cabbage and has a similar taste with saurkrauts. As part of the cuisine in Manchuria, it is used with dumplings and boiled, or stir fried, and more frequently, it is used to make suan cai and pork stew.Eataly200 Fifth ave, New York, NY 10010(646) 398-5100 ‎eatalyny.com[mappress mapid="119"]http://cooksns.com/?p=562

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