Yunnan DaLi MiDu sour pickled vegetables 180 グラム

Here is an introduction to the pickled sour vegetables in Midu, Dali, Yunnan:

History and Culture
The pickled sour vegetables in Midu have a long history and profound cultural heritage. They are traditional local delicacies with handicraft techniques passed down from generation to generation for thousands of years in Midu. There is a saying that "The pickled sour vegetables in Midu are the favorite of people in Yunnan."

Production Process

• Ingredient Selection: The main ingredient is the unique white-stemmed large Chinese cabbage in Midu, with carrots, white radishes and other ingredients as supplementary materials.

• Treatment: The Chinese cabbage needs to go through steps such as sun-drying, washing, and sun-drying again. Then, it is shredded and pickled with salt to remove the excess water.

• Seasoning: Add chili powder produced in Deji, Midu, Chinese liquor, fennel seeds, original brown sugar and other seasonings, and stir them evenly.

• Fermentation: Layer the seasoned Chinese cabbage tightly into an earthenware pot. Sprinkle chili powder, salt, and Chinese liquor at the mouth of the pot to seal it. It can be pickled at room temperature for about three months.

Types and Characteristics

• Water-pickled Vegetables: They can be made and eaten at any time throughout the year regardless of the season. They have a bright color, a sour and spicy taste, but are not suitable for long-term storage.

• Pickled Vegetables (Pucai): They are generally made in winter and can be stored for more than a year after pickling. Their sour and fragrant taste is more memorable than that of water-pickled vegetables.

Taste and Flavor
The pickled sour vegetables in Midu have a crispy and tender texture and a unique taste. They are sour and a little spicy, leaving an endless aftertaste.

Nutritional Value
During the pickling process, the vitamins in the vegetables are retained. At the same time, a large number of lactic acid bacteria are produced, which helps to promote digestion, increase appetite, and also have the health care functions of clearing heat and detoxifying, stimulating the appetite and aiding digestion.

Ways of Eating
They can be eaten directly, or used for cold dishes, stir-frying, making soup, etc., such as stir-fried pickled sour vegetables with meat, pickled sour vegetables with broad beans, red bean and pickled sour vegetable soup, etc. They can also be used as seasonings for rice noodles, noodles and other foods.