Moldy dried vegetables, also known as "soap dishes" or "salt dishes," are traditional preserved foods made from various vegetables such as cabbage, scallions, and radish leaves. These products are salted and fermented, resulting in a visually appealing color, rich flavor, and a slightly acidic taste. They typically contain 15-20% moisture, making them durable and easy to store. People in southern China have long practiced the art of fermenting these dried vegetables, and the production method is simple and straightforward.
1. **Preparation of the Pickling Pit**: For large-scale production, a pickle pit is usually dug underground. The size depends on the quantity of vegetables to be pickled. Common dimensions include 3 meters long and 2.5 meters deep, or 4 meters long, 3 meters wide, and 2.5 meters deep. The bottom and walls of the pit are coated with cement to prevent seepage and ensure hygiene.
2. **Dehydration**: Fresh vegetables with low fiber content and no signs of pests or disease are selected. Cabbage, radish leaves, and similar greens are washed thoroughly, then spread out on bamboo mats or hung to dry. Once they lose about 40% of their weight, they are ready for the next step.
3. **Salting Process**: Salt is evenly sprinkled over the vegetables at a ratio of 3 kg per 100 kg of raw material. Vegetables are layered in the pit, with salt applied between each layer. Each layer should be compacted properly, with a thickness of around 30 cm. The first few layers at the bottom are salted slightly less (about 10% less) to act as a cover. After filling the pit, a final layer of salt is added on top before sealing.
4. **Sealing**: A non-toxic polyethylene film is placed over the surface of the pit, followed by a thin layer of clay to ensure an airtight seal. During fermentation, if cracks appear, they should be promptly filled with mud to maintain the seal. In summer and autumn, the process takes about 7-8 days, while in colder months, it may last up to 20 days.
5. **Final Drying**: After the pickling is complete, the vegetables are removed from the pit, cleaned, and dried again. This second drying removes 75-80% of the remaining moisture, ensuring the product is ready for storage or further processing.
6. **Cooking and Aging**: Once dried, the vegetables are placed back into clean containers or pots and sealed again. Another round of salting is done—3-4 kg of salt per 100 kg of vegetables. The same layering and sealing methods are used. The aging time varies depending on temperature: 6-7 days in warm weather and 15-20 days in cooler seasons. After this period, the product is ready for sale or packaging.
7. **Final Cooking (Optional)**: Some producers choose to cook the already dried moldy vegetables for a second time. This enhances the color and aroma, making the final product more appealing. It can then be packaged in small plastic bags for convenient consumption or long-term storage in a cool, dry place without spoilage.
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