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Need advice on how to make Northern Chinese/Taiwanese style sour cabbage

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Need advice on how to make Northern Chinese/Taiwanese style sour cabbage

K K | Apr 8, 2008 08:10 AM

Also known as "suan tsai" or "suan bai tsai".

My wife loves this stuff. She's tried marinated a whole cabbage in vinegar for 5 days but it did not achieve the desired result. I want to try and make it for her.

Has anyone been able to replicate this like at some restaurants? It's nothing like sauerkraut although maybe share a similar concept.

And no I don't want to do it the uber old school way of fermenting (takes too long).

Thanks in advance!

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