The preserved cabbage in the old urn turned out to be a treasure? Some Taiwanese netizens found an old old urn because they moved to clean up their old house. They found that there was a dark brown pickled preserved cabbage in it. They thought it had gone bad and was about to be thrown away. Only after being stopped by their mother did they find out that it turned out to be pickled by their grandmother before she died. 40 years of history. After the victim shared it, many netizens were surprised, because the aged preserved cabbage is called “black gold”, and the price per catty can exceed 2,600 Hong Kong dollars.
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Last Wednesday (June 29), a male netizen posted on the Facebook group “Demolition commune”, said that when I moved house recently, I found an urn at home, I thought the contents inside were broken, I planned to take the whole bottle and throw it away, but my mother stopped drinking it, and said more nervously: “I lost my grandma. (Grandmother) will come to see me at night”.
It turned out that the ingredients in the urn were preserved vegetables preserved by the grandmother during her lifetime and left to the victim’s father. It is conservatively estimated that it has been marinated for more than 36 years, or even more than 40 years. The victim bluntly said, “I am older than me.”
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The photos shared by the owner show that the style of the urn is quite old, and it is believed that it has a certain history. The victim said that he heard that eating preserved vegetables is good for coughing and trachea, but “but the younger generation says not to eat it, it’s really hard.”
Netizens: Treasures that money can’t buy
After seeing the post, many netizens bluntly said that preserved cabbage is a “priceless medicinal herb”, “you can’t buy it with money”, and the darker the color, the more valuable they are, describing them as high value and precious like “black gold”; Netizens pointed out that the estimated value of the batch of preserved cabbage was about HK$7,900, and joked that if the owner did not want it, they could give it to them or sell it. Another netizen said that it tastes very good when used for soup, and shared the situation of preserved vegetables at home.
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According to the information of the Hakka Committee of the Republic of China, the old preserved cabbage is made from unpeeled white radish, using coarse salt to continuously stir and press the water, after removing the water, put it in a jar, and put a large stone on a wooden board to press the white radish to make it It accelerates dehydration. After about 5 days, it is taken out and exposed to the sun for a day. When it is not sticky and soft to the touch, replace the airtight cover in the urn and leave it in a cool place. It will be completed after 1 year.
Preserved cabbage sells for as much as HK$2,600 per pound
Aged preserved cabbage is known as the “poor man’s ginseng”. It will turn brown after 3 years of pickling, dark brown after 15 years, and black after more than 20 years. The price of old preserved radish on the market ranges from 1,800 yuan to tens of thousands of yuan per kilogram. Worth ranging from NT$470 to HK$2,600.
Chen Yuanfu, the founding chairman of Taiwan Hsinchu County Preserved Vegetable Culture Development Association, once said that there are not many old preserved vegetables in the market that are more than 20 or 30 years old, and connoisseurs buy them at high prices, so preserved vegetables are called “Wujin”. (Black Gold), because every 10 catties of fresh radishes can only be marinated to produce 1 catty of old preserved radish, and it takes a long time to wait, so the price of truly handmade aged preserved vegetables is not cheap.
Chen Yuanfu pointed out that dried cabbage contains glucoamylase, choline, vitamins, and inorganic salts such as phosphorus, iron, and sulfur.
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Written by: Su Liyi