Dong cai

Dong cai

What it is

Dongcai means winter vegetable: a small Tianjin cabbage salted with garlic, dried in the sun and packed into glazed earthenware crocks that were long the standard export container. It is a seasoning sold by the crock and used by the spoonful, not a vegetable that fills a dish.

In the kitchen

A teaspoon is enough for a bowl of wonton broth or a steamed pork mince; more and the garlic takes the dish over. Keep the crock sealed - it needs no refrigeration but takes on damp fast once opened.

Goes with

Pork Chicken Toasted sesame oil White pepper Spring onion Soy sauce Shrimp Silken tofu (kinugoshi)

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

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