Pickled Head Cabbage

Pickled Head Cabbage

　　Pickled Head Cabbage

　　Zhaisha Head Cabbage is a local specialty variety, with a spherical to oval-shaped bulb. After harvesting, it undergoes processes such as washing, slicing, sun-drying, and salting, then is sealed in containers and pickled for several months. The finished product features a jade-brownish yellow color, rich aroma, and a sweet, sour, and crisp texture. The main producing area is Zhaisha Town, with an annual cultivation of 15,000 mu and a yield of 15,000 tons. The head cabbage can be stored sealed for up to one year. Bulk head cabbage wholesale price at origin: 2–4 yuan per kilogram.

　　Ingredients

　　10 kilograms of head cabbage, 15 kilograms of table salt, 5 kilograms of refined salt, 300 grams of five-spice powder, 500 grams of vinegar

　　Preparation Method

　　1. Remove the roots and leaves from the head cabbage, wash it, then make three horizontal cuts to a depth of two-thirds of the cabbage, and place it in a jar. Add table salt and pickle for 3 days before taking it out to dry in the sun. 2. Roast the refined salt until cooked, then mix it with the five-spice powder and vinegar. 3. Combine the dried head cabbage with the refined salt mixture, stir well, and pack it into a jar. Seal the jar and let it sit for 7 days before it’s ready.

　　Characteristics

　　Pure fragrance, crisp and refreshing taste.