Dried cabbage, after 3-4 days leaning against the wall. 12kg of cabbage weighed only 6.8kg after drying and removing wilted leaves.
Halved and sliced at base.
Stacked one layer at a time. A layer of salt and Sichuanese peppercorns (huajiao 花椒) are spread on each layer.
Salt and Sichuanese peppercorns on every layer
Placing a kraut rock
Adding boiled water (after cooling to room temperature)
Over 30 days below 50 degrees, and no mold…
Suancai is ready to be chopped for a dish of Chinese sauerkraut and vermicelli noodles (suancaifensi, 酸菜粉丝)
These photos are from my January 2014 crock of suancai. This batch was made using the recipe of a Chinese friend. His family is from Foshun outside Shenyang in Liaoning province. He makes suancai every year in his Beijing apartment.