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Vegetables from Kangbao County, Bashang plateau, Hebei, China
Head cabbage is cut into squares, salted at 4% and pressed under a heavy weight in a pot, with no starter. In a June study the pickle was already sour and edible by day 3, and the ferment was followed for 7 days as Leuconostoc gave way to Lactiplantibacillus.
| Head cabbage, outer leaves removed, rinsed and cut into about 3 × 3 cm squares | [liu2024] |
| Salt4% | [liu2024] |
| White radish and carrot (optional) | Cabbage is the main vegetable; the others may be pickled alone or with it[liu2024] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days
What changes: The cabbage is trimmed, rinsed and cut into small squares
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Head cabbage is cut into squares, salted at 4% and pressed under a heavy weight in a pot, with no starter. In a June study the pickle was already sour and edible by day 3, and the ferment was followed for 7 days as Leuconostoc gave way to Lactiplantibacillus. Made in 5 steps over 7 days. The longest step, finish, takes 4 days (Liu Y 2024). Salt is 4 % (Liu Y 2024). Leuconostoc and Latilactobacillus do most of the fermenting.
| Main step | 4 daysReported[liu2024] | Finish |
|---|---|---|
| Temperature | 18–20 °CReported[liu2024] | Salt and press under a heavy weight in a pot |
| Salt | 4 %Reported[liu2024] | Salt and press under a heavy weight in a pot |
| Acidity | pH 3.2 → 3.21Measured[liu2024] | Finish |
Bashang suancai uses head cabbage cut into squares with 4% salt, and in the June study it was sour and edible by day 3. Pickles made in the warmer months (July and August) grew more lactic bacteria and more aroma.
Nitrite peaked at 17.92 mg/kg on day 5, under the 20 mg/kg limit of China's food contaminant standard (GB 2762-2017) that the study cites, and fell by day 7. Vibrio was abundant in the brine.
Hazards the sources name: Vibrio (abundant through the ferment, a marker on day 3).
Every number is labelled with how it is known. How this atlas is made
Liu et al. (2024) describe Bashang suancai as a traditional pickle of the Bashang region and its neighbours in Hebei, Inner Mongolia and Shanxi, made like Dongbei suancai but from head cabbage. Wang et al. (2026), reviewing suancai in Northeast China, say suancai is recorded in the Zhou Li and the Book of Songs and that the Qimin Yaoshu explains its pickling methods.
