It can be stored for a year without deterioration.

Pickled vegetable paste is a characteristic flavor paste of the Dai people in Yunnan. The preservation of pickle paste is to put the pickle paste into a jar and cover it with a lid. At the joint between the lid and the belly of the jar, there is a rim with the eaves and corners protruding outward.

During the pickling process, it is necessary to ensure that the edge of the jar continuously stores water all year round. The water at the edge of the jar isolates the vegetables in the jar from the outside world and avoids oxidation. Therefore, the edge of the jar must be frequently filled with water to ensure good quality. The pickle paste can be stored for one year without deterioration.

Introduction to pickle paste

Pickle paste is a flavor paste unique to the Dai people in Yunnan. There is a saying that if you have not eaten pickle paste, you have not tasted Dai flavor. Dehong, it can compete with soy sauce, vinegar and other seasonings, which shows its status in the Dai diet. In Dehong, pickle paste can be found everywhere in the streets and alleys, at weddings and funerals. For locals, pickle paste is a delicacy engraved in their DNA and cannot be missed in every meal.

It is not difficult to make this unique sauce. Wash the radish leaves or green vegetable leaves, add glutinous rice soup, marinate in a jar, and take it out in 2-4 weeks. The vegetable leaves are used as pickles, and the remaining soup is boiled into a paste, which becomes the delicious secret recipe of Dai flavor - pickle paste.

It is also eaten in a wide range of ways, especially the most common way of eating it is dipping it in water. Barbecue, braised pork, cold salad, as long as it can be paired with water, it must be paired with it, otherwise the meal will be missing something.