Sour cabbage(酸白菜 / 酸菜) is fermented napa cabbage, a traditional food of Manchu cuisine or Dongbei cuisine of northeastern China.

Sour cabbage is similar to sauerkraut and kimchi. Is is only seasoned with salt and the fermentation process, so the flavor is mainly sour.

Sour cabbage is a traditional winter food, made at home by most people. It is traditionally made in large clay pots. Whole napa cabbage and salt are layered and pressed by large weights. Water is added to cover, then the cabbage is left until fully fermented. Often a white film develops on top by thus time which is skimmed off before the finished sour cabbage is used.

Napa cabbage can be prepared by removing any dirty outer layers. If it’s too big for your container, it can be cut in half or quarters.

Recipe

Ingredients

• 1 napa cabbage
• 2 tbsp salt
• water to cover

Directions

• massage cabbage with salt
• place in jar
• add weight on cabbage if available
• add water to cover
• let sit until bubbles appear
• use or store