Yellow Cabbage

Yellow Cabbage

　　There are two types of Yellow Cabbage. One is made for winter storage: boil the cabbage, squeeze out most of the water, then spread and let it cool. Layer it in a ceramic jar, add a small amount of salt, and press it down with a stone. After several days, when the cabbage turns sour, it's ready to eat. It can be stewed with potatoes or other vegetables, or chopped up as a topping. The other type is made in summer using turnips or other fresh vegetables, grated or chopped, boiled, squeezed dry, and placed in a smaller container such as a jar. Add an appropriate amount of salt, press it down with a stone, pour in some cold boiled water, and after two or three days, once it turns sour, it can be eaten. It has a cool and sour taste that helps beat the heat and stimulates the appetite.