Neixiang Pickled Vegetables

Neixiang Pickled Vegetables

　　Neixiang pickled vegetables are a specialty of Neixiang County in Nanyang City, Henan Province. Almost every household in Neixiang makes these pickles, which have a pure sour flavor that never gets tiresome. They help stimulate the appetite, clear internal heat, and cut through greasiness. They can be served cold in salads, used in soups, noodles, or stuffed in buns.

　　“Travel west from Nanyang, and every home has pickled vegetables.” Neixiang pickled vegetables are different from Sichuan-style pickles and also distinct from those used in “Sour and Spicy Fish.” Their preparation method is unique, and so is their taste. To make them, first wash the vegetables (sweet potato leaves, radish sprouts, snow vegetable, and shepherd’s purse are considered the best), then boil them until they are about 70–80% cooked. Scoop them into a jar or basin, press them down firmly with stones, and pour in the cooking water to keep the vegetables submerged. Let them soak for five to seven days before eating. Using previously made pickled vegetables to “kick-start” the fermentation speeds up the process. Strangely, this simple pickling method only works in the local environment—once removed from the area’s soil and water, the vegetables will no longer turn sour. Visiting Neixiang without trying a good serving of these pickled vegetables would truly be a pity.