雲南泡菜Yunnan kimchi
描述
滿口生津的美食背後總有它的故事。98年上培訓班夜課，餓得慌，沒零食咋辦？坐在後排吃一口秀花剛剛做好的泡菜最好，殊不知一開蓋酸辣氣味四溢，幾乎全班同學都轉過頭來，就這樣害得我整晚挨餓。
Such good thing was inspired by Rose. The right fermentation time gives crunchy quality, not soggy or limp.
份量
時間
食材
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3棵pcs
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50克g
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2湯匙tbs
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5辦pcs
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2個pcs
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3湯匙tbs
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1茶匙tsp
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1湯匙tbs
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1茶匙tsp
步驟
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選購每個約500克重的大娃娃菜，沖洗乾淨； Clean thoroughly the cabbage.
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掰開浸泡10來分鐘； Peel each single leaf, soak in salted water for 10 mins.
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用潔淨的手掰細； Break with clean hands into smaller pieces.
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準備好醃料； Prepare the marinades as shown.
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加鹽，用手混合，使勁揣至軟； Add coarse salt, mix hard with hands till tender.
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除了紹酒，加入砧板上所有材料； Besides Chinese cooking wine, add in all marinades on the chopping board.
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密封罐洗徹底洗乾淨，燙熱水，不能沾油。一邊入罐一邊擠壓； Again clean a big jar that's able to hold these pickles, press while putting in bit by bit.
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把菜下邊的液體也倒進去，只需要蓋面就行，加入紹酒，上面撒幼鹽； Pour the liquid in so as to just cover the pickles. Add wine. Sprinkle fine salt on top.
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扣上扣密封，置於陰暗處4-5晚（冬天需時較長）；星期二跟星期六的對比。 Seal it in dim place for 4-5 nights (rather long in winter). Before and after (4 nights).
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裝在小罐子裡冷藏保存，甚至可以送禮； Divide the whole into smaller cans, place in the fridge for 2 nights.
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這就叫開胃！ It's really a good side dish.
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吃烏冬的時候佐上幾片特別生津。 So accomplished by adding some sour element to the noodles!
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配檸檬紅茶吃特別有滋味！ Lemon tea tastes good!
小撇步
最好用大一點的罐子，發酵產生的氣體會膨脹。記住要超乾淨。
It's better to have a bigger jar as the air thus produced during fermentation process will expand.
