Pickled cabbage is a delicacy that has long been enjoyed by the Chinese. It's a wonderful side-dish companion with meat or fish. Additional benefits arise from a high fiber content; it has been credited with reducing cholesterol and slowing the hardening of the arteries, and is generally praised as an all-around health food.
A relative of the mustard plant, the cabbage utilized is a dark green, leafy plant which grows to a height of seven or eight inches and has a diameter of approximately the same width. It has a bitter taste but retains almost all of its vitamin, mineral and protein content even after cooking.
Farmers begin to plant the cabbage at the end of October and harvest it 60 days later. After picking, the cabbage is spread out on the ground to dry. After it shrivels, it is put into special pickling barrels made from the wood of Chinese cypress; a layer of salt alternates with each layer of cabbage. The barrel is covered with plastic and a large stone slab is placed on top, exerting firm, steady pressure.
Because it is brewed in a large volume of salt brine (about 15% of the weight of the cabbage) for 1.5 months, the pickled cabbage will not get rancid or attract vermin. If need be, it may be kept in barrels for periods of up to one year. It is easy to see why pickled cabbage originated in and has been such a favorite of people in the tropical provinces of China, south of the Yangtze River, where food spoils easily. The acidity of the cabbage tends to act as an appetite enhancer, also a welcomed boon in the enervating tropical heat.
The cabbage is grown all over Taiwan, but usually cultivated in small patches for local use; only three places grow it for mass consumption. So much is produced that a surplus is shipped to Japan, Hong Kong and other Asian areas.
Now, because of the high standard of living enjoyed in Taiwan, pickled cabbage can be found often in most people's homes. One reason for eating pickled cabbage is that it helps to remove the greasy taste often accompanying meat or fish. It is also regarded as a great energy revitalizer and is generally enjoyed as a light late night snack. But as appetizing as it may be, a word of warning is advised: Pickled cabbage is extremely acidic and salty; don't chomp it down on an empty stomach.
[Picture Caption]
1. The proper way to package pickled cabbage is demonstrated. These airtight packages serve to prolong the shelf-life of the pickled cabbage. 2. The pickled cabbage is being readied by workmen to be transported to markets for sale. 3. The finished product. Artificial preservatives are not needed.
1. A head of cabbage, ripened to maturity, after harvesting. 2.3.4. Pickled cabbage goes well with any dish—duck, slices of pork, or chunks of chicken.
The proper way to package pickled cabbage is demonstrated. These airtight packages serve to prolong the shelf-life of the pickled cabbage.
The pickled cabbage is being readied by workmen to be transported to markets for sale.
The finished product. Artificial preservatives are not needed.
head of cabbage, ripened to maturity, after harvesting.
Pickled cabbage goes well with any dish—duck, slices of pork, or chunks of chicken.
Pickled cabbage goes well with any dish—duck, slices of pork, or chunks of chicken.
Pickled cabbage goes well with any dish—duck, slices of pork, or chunks of chicken.
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