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Suan cai
Suan cai (also called suan tsai and Chinese sauerkraut; literally "sour vegetable") is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is a unique form of pao cai, due to the ingredients used and the method of production.
An alternative name for suan cai is xian cai (hsien tsai; literally "salted vegetable").
==Production==
Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard () variety to make ''suan cai'' (known as ''suen choy'' in Cantonese Chinese). Production of ''suan cai'' differs from other ''pao cai'' in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. The processing of the vegetable helps to create a distinct flavor.
Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork. It is said to neutralize the grease of meat.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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