Zunyi Big Head Cabbage

Zunyi Big Head Cabbage

　　Zunyi Big Head Cabbage

　　Ingredients: 100 kg fresh big head cabbage, 9 kg salt, 10 kg semi-finished sauce, 7 kg sweet sauce, 10 kg brown sugar

　　Production method: 1. Peel the roots and skin of the fresh big head cabbage, wash it, then cut it in half and place it in a vat for salt pickling. The salt is added in three portions, stir the vat twice a day, adding salt each time you stir. 2. After 4 days, take it out, rinse it with clean water, and sun-dry to remove surface moisture. 3. Mix the big head cabbage with the semi-finished sauce, and after 100 days, remove it and filter out the semi-finished sauce. 4. Make some of the brown sugar into caramel, then mix it evenly with the sweet sauce and the remaining brown sugar. 5. Place the big head cabbage into the mixed sweet sauce, and after 60 days, take it out and air-dry for 3 days. Then place it in a vat, press and compact it, and after 3 days, take it out and sun-dry until dry to become the finished product.

　　Product features: Blackish-red in color, sweet and fragrant in taste, soft and tough in texture.