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Vegetables from South China
Hum choy is a South Chinese pickle of a local leafy vegetable. The leaves are salted and wilted on racks in the sun, packed into earthenware pots, covered with the water left from washing rice, sealed and left to sour for four days. Unopened, it keeps for up to two months.
A short entry: the sources we found record only what is said here about Hum choy itself.
| Local leafy vegetable | Washed and drained[fao134] |
| Salt | The leaves are covered in it before drying[fao134] |
| Rice water | The water left after washing rice grains[fao134] |
Total time across the recorded steps: 4 days
What changes: Salted leaves hang on racks in the sun until they wilt
Output: salted, wilted leaves.
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
Hum choy is a South Chinese pickle of a local leafy vegetable. The leaves are salted and wilted on racks in the sun, packed into earthenware pots, covered with the water left from washing rice, sealed and left to sour for four days. Unopened, it keeps for up to two months. Made in 4 steps over 4 days. The longest step, seal and ferment, takes 4 days (Battcock M. and Azam-Ali S. 1998).
| Main step | 4 daysReported[fao134] | Seal and ferment |
|---|
Hum choy is wilted dry in the sun with salt and then soured under rice-washing water, like Thai pak-gard-dong, which FAO describes with a sugar solution instead of rice water.
Every number is labelled with how it is known. How this atlas is made
