Authentic Huizhou Meicai pickling method

Huizhou Meicai is very famous and is one of the traditional Chinese delicacies. Meicai braised pork with preserved vegetables made from it is a favorite of many people. So how should authentic Huizhou Meicai be pickled? I will write down the pickling method of authentic Huizhou Meicai in a while, so that everyone can easily learn how to pickle authentic Huizhou Meicai.

Authentic Huizhou Meicai pickling method

1. Preparation of Huizhou Meicai

When pickling Huizhou Meicai, you can choose tall cabbage, preferably the kind with more stems and fewer leaves. Remove the roots, old leaves and dead leaves of the prepared tall cabbage, and then place it in the sun, turning it over several times in the middle. After the cabbage becomes soft, stack them together and let them turn yellow. Generally, the stacking time should be more than seven days, and they should be turned over once every morning.

2. How to cut Huizhou preserved vegetables

When making Huizhou preserved vegetables, take out the cabbage after it turns yellow, cut off the head, but do not cut off the sprouts. Cut the stalks into 2.5 cm segments, and cut the leaves into 2 cm segments. If the cabbage is not yellow enough after being cut, place it on a bamboo mat and cover it with a quilt for a while, then spread it out to dry the next day to let it cool thoroughly.

3. How to pickle Huizhou Meicai

When pickling Huizhou preserved vegetables, you need to spread salt on the bottom of the jar, then mix the vegetables and salt evenly, put them into the jar and press them tightly. After the jar is full, pile the vegetables into a steamed bun shape, sprinkle salt on its surface, cover the top with bamboo grids, and press heavy objects on it. After thirty days, the preserved vegetables will be pickled. At this time, you need to take them out and expose them to the sun until they are dried. After drying, the authentic homemade Huizhou preserved vegetables are ready to eat.