Dong Ethnic Acid-Pickled Vegetables

Dong Ethnic Acid-Pickled Vegetables

　　Dong Ethnic Acid-Pickled Vegetables

　　Representative among the Dong people’s acid-preserved foods are pickled fish and meat. To pickle fish, the fish is gutted, sliced open, and coated with a layer of salt. After marinating for three to four days, a mixture of glutinous rice, chili powder, minced ginger, Sichuan peppercorns, mashed garlic, cooking wine, food-grade alkali, and water is prepared as a fermentation base. This mixture is stuffed inside the fish, then layers of fish and the base are stacked in a pickling barrel, covered with banana or palm leaves, sealed around the edges with straw, and the remaining mixture is also bagged and pressed on top. The barrel is then filled with water to create an airtight seal. The fish is generally ready to eat after about 40 days, and the longer it is pickled, the better the flavor becomes. The pickling process kills bacteria in the fish, so it can be eaten directly. The pickled fish has a tender, reddish texture and a tangy, savory taste. Pickled meat is made using the same method.