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Vegetables from Kaifeng
Da tou cai is the root of root mustard (Brassica juncea) pickled in salt. It is called a high-salt fermented food, and some Sichuan da tou cai is fermented for 6 to 10 years.
A short entry: the sources we found record only what is said here about Da tou cai itself. Its own sources do not record how it is made, so the steps and scenes below are those of Zha cai, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Da tou cai.
| root mustard (Brassica juncea) | |
| salt |
Total time across the steps of Zha cai: 4.9 months – 7.2 months
What changes: Fresh mustard tubers soak in weak brine and start to lose water
Output: once-salted tubers.
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
Da tou cai is the root of root mustard (Brassica juncea) pickled in salt. It is called a high-salt fermented food, and some Sichuan da tou cai is fermented for 6 to 10 years. Made in 2 steps over 6 years – 10 years. The longest step, long fermentation (Sichuan), takes 6–10 years (聂鑫 (Nie X.) 2023).
| Main step | 6–10 yearsReported[nie2023] | Long fermentation (Sichuan) |
|---|
Unlike zha cai, which is a mustard stem, da tou cai is a mustard root.
Every number is labelled with how it is known. How this atlas is made
