Tibetan-style pickled vegetable soup

Tibetan-style pickled vegetable soup

　　Tibetan-style pickled vegetable soup

　　When visiting a Tibetan family, you are usually served pickled vegetable soup. The soup not only tastes delicious but also helps adjust your palate, stimulate your appetite, increase gastric acid secretion, and improve digestion. In addition, eating pickled vegetables can promote sweating—some people even sweat profusely after eating it—which helps prevent colds.

　　Making pickled vegetables is quite simple: cook ordinary vegetable leaves until they are almost done, then take them out to cool. After that, place them in a jar or wooden barrel, add a bit of cold water, seal it well, and keep it in a cool place. After about a week, the vegetables will turn into pickled vegetables. Tibetans usually start making pickled vegetables in spring when flowers begin to bloom, and they make the most of them in summer and autumn.