10.22.08
Cracks on the pomegranate 石榴裂開了, Pickled Napa cabbage, Suan tsay 鹽酸菜(或酸菜)
Oct.21 Tue. Sun
十月廿一日 星期二 晴
The red pomegranates have ripened.
紅紅的石榴熟了.
Ready to crack it open.
可以將它掰開.
Fancy fruit,
奇美的水果,
A flavor of sour juice.
果汁帶酸.
Today’s work
本日農事
Nung-fu_clear the water system in orchard
農夫_清理果園給水管
Nung-fuh_collect pinapple guavas
農婦_撿拾鳳梨芭樂
Taste of home town—-Pickled Napa cabbage, Suan tsay
家鄉味—-鹽酸菜(或酸菜)
Napa cabbage, 1 head
黃芽白或山東大白菜, 一棵
Salt, 2 tea spoons
鹽, 二茶匙
Method
做法
Leave Napa cabbage in a cool place for 1 day.
黃芽白或山東大白菜置屋內陰涼處一日.
Lightly press the wilted cabbage in a container by layers.
稍按壓萎白菜一層一層入容器.
Spread a little bit salt on every other layer,
每隔一層菜上撒一點點鹽,
Good for the cabbage juice, but not salty enough to be preserved.
使菜出水, 但不夠鹹.
Seal the container for 3-5 days till it is soft and mature.
密封蓋緊等約3-5天, 自會軟熟.
While waiting, occasionally give it a gentle rub and press will help.
等待期間偶而輕揉推壓,助它成熟.
X X X
Shread the pickled Napa cabbage with sliced meat make a tasty Suan-tsay hot pot.
鹽酸菜切絲加肉片做酸菜火鍋, 風味絕佳.
