Traditional sauerkraut from Yanbian

The sour taste of pickled Chinese cabbage in Yanbian is notably rich and pure, derived from a natural fermentation process that makes it exceptionally refreshing and highly appetizing. This distinct sourness is subtly complemented by a light salty taste, which together elevate the overall flavor, creating a harmonious and satisfying experience.

 

When you first taste pickled Chinese cabbage from Yanbian, the initial sensation is the unique texture—it’s soft yet retains a certain firmness. As you chew, the pronounced sourness begins to spread throughout your mouth, followed by a gentle emergence of salty notes. This combination creates a memorable and delightful taste experience.

 

For example, when Yanbian pickled Chinese cabbage is used in making dumplings, it imparts a unique flavor and texture that enhances the overall deliciousness of the dumplings. The sour and mildly salty cabbage complements the other ingredients, making each bite more enjoyable. Alternatively, adding pickled Chinese cabbage to a stew can introduce a rich, complex flavor that significantly enhances the dish. The natural acidity and subtle saltiness of the cabbage meld with the other components of the stew, bringing a unique and appetizing dimension to the meal.