Suan Cai (Chinese Sour Cabbage)

Suan cai, also known as “sour vegetable,” is a traditional napa cabbage sauerkraut that originated in northern China. Unlike other pickled vegetables, suan cai focuses solely on pickling whole cabbages without the addition of other vegetables or spices. Once fermented, suan cai is commonly used in stir-fries or as a flavorful wrapper for sandwiches. This recipe provides a step-by-step guide to making suan cai at home.

Yield: 1–2 gallons
(fermentation vessel: 2 gallons or larger)

INGREDIENTS:

• 2–4 napa cabbages
• 1–2 gallons Basic Brine (½ cup unrefined sea salt to 1 gallon unchlorinated water)

INSTRUCTIONS:

1. Rinse the napa cabbages in cold water to remove any dirt or impurities.
2. Wedge the whole cabbages into the crock, ensuring there is approximately 4 inches of headspace.
3. Pour enough Basic Brine into the crock to completely cover the cabbage. It’s important to submerge the cabbage in brine for successful fermentation.
4. Place a plate on top of the cabbage to weigh it down, and use a sealed water-filled jar as a weight to keep the cabbage submerged.
5. Store any leftover brine in the refrigerator for future use.
6. Set the crock on a baking sheet in a location nearby, away from direct sunlight, and at a cool temperature.
7. Allow the cabbage to ferment for 2½ to 3 weeks. During this period, monitor the brine level and top it off with reserved brine solution if necessary to ensure the cabbage remains submerged.
8. It’s normal to see scum on the surface during fermentation. While harmless, remove any mold that may appear. The cabbage will lose its vibrant color, and the brine will become cloudy as fermentation progresses.
9. After approximately 2½ weeks, start testing the suan cai’s readiness by plucking a leaf from the whole cabbage head.
10. The suan cai is done when it has a sour and kraut-like taste, and the leaves have a somewhat translucent appearance with a limp yet somewhat crisp texture similar to kimchi.
11. To store the whole cabbages, transfer them into clean gallon jars and pour in the brine. Add fresh brine if needed to ensure the cabbage is fully covered.
12. Alternatively, you can coarsely chop the cabbage and pack it into gallon or quart jars, similar to traditional kraut.
13. Refrigerate the suan cai, and it will remain fresh for up to 8 months.
14. Enjoy the tangy and flavorful suan cai as a versatile ingredient in various dishes or as a delightful wrapper for your favorite sandwich fillings.

TIPS:

• Select napa cabbages that are fresh, with tightly packed leaves. The freshness of the cabbage will contribute to the quality of the final suan cai.
• Thoroughly rinse the cabbage to remove any dirt or debris. This step ensures that the suan cai is clean and free from any unwanted flavors.
• Ensure that all utensils, jars, and crocks used in the fermentation process are thoroughly cleaned and sanitized to prevent the growth of harmful bacteria.
• Opt for unrefined sea salt instead of regular table salt. Unrefined sea salt contains minerals and trace elements that can enhance the flavor of the suan cai.
• Prepare the Basic Brine according to the specified measurements to achieve the right balance of saltiness for the fermentation process.
• During the fermentation period, regularly check the brine level to ensure that the cabbage remains fully submerged. Top off with reserved brine solution if necessary to keep the cabbage covered.