I think this cost less than $A2 (double that, if you count the cost of the bottle I accidently dropped on the floor), from Chinatown in Northbridge. I bought it from shop 88, which is near Viet Hoa, though on the opposite side of the road. It smells strange - cooked cabbage, malt and something vaguely fermented, and looks like cadaver flesh. . .
Sunday, September 9, 2007
Tianjin preserved vegetables
I think this cost less than $A2 (double that, if you count the cost of the bottle I accidently dropped on the floor), from Chinatown in Northbridge. I bought it from shop 88, which is near Viet Hoa, though on the opposite side of the road. It smells strange - cooked cabbage, malt and something vaguely fermented, and looks like cadaver flesh. . .
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4 comments:
Edward,
This is my first time commenting on your blog. (Good blog by the way).
We have had this Tianjin preserved vegetable many times. Good ingredient to add to a soup based noodle dish together with shredded pork.
The noodle we uses are the broad white ones that resembles Udon.
Thank you!
I have half a pot left, so the ideas for what to use it for are much appreciated.
Tianjin is very good, dirt cheap and full of vitamins.
It's cabbage and garlic in brine. It'a seasoning, don't try to eat it off the jar, it's much too salty. If you use it in a salted dish, rinse it first to get rid of some of the salt. You can use it instead of salt in a soup. I love the ceramic jar.
Hunky Dork
Thanks for the comment Hunky Dork. The jars are something else, salt crusted and almost pre industrial.
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