Kunming Pickled Sour Vegetables

Kunming Pickled Sour Vegetables

　　"Kunming pickled sour vegetables — loved by the people of Yunnan." This is one of the widely known folk sayings in Yunnan.

    Kunming pickled sour vegetables are a common household preserved vegetable, easy to make. Every winter and spring, families wash the greens commonly called "bitter greens," hang them up to dry. Once the greens have wilted, they are cut into sections, sprinkled with coarse salt, and mixed with chili peppers, Sichuan peppercorns, ginger, star anise, fennel, and a bit of cooking wine — these seasonings not only inhibit bacteria and preserve the vegetables but also add various aromatic flavors. Then, they are placed in earthenware jars, sealed tightly, and after a month of pickling, they are ready to eat.

    The pickled sour vegetables can be greenish-blue or earthy yellow in color, with a pleasantly sour taste that stimulates the appetite and pairs well with meals. They serve as both a regular dish and a versatile staple seasoning. Whether served cold, stir-fried, hot-boiled, braised, or steamed, they bring a unique flavor to every dish.