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SUAN CAI
Suan cai (Chinese: 酸菜, lit. "sour cabbage") is a traditional food in Manchuria consisting of pickled cabbage. It was brought to Northern China by invading Manchu conquerors in the 1600s.
Suan cai is similar to fermented cabage (sauerkraut) common in many northern European and especially German cuisines.
Preparation
First dip the Chinese cabbage in boiling water, then pile it in a container with cold water with salt.
Recipes
See also
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