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Vegetables from Taiwan, Fujian, Chaoshan, Hong Kong, Macau
Chhài-pó͘ is salted white radish that has been dried. It is called 菜脯 in Taiwan, Fujian, Chaoshan, Hong Kong and Macau, and goes into omelettes, fried eggs and stir-fries or is eaten with rice balls and congee. The source read gives no times, salt levels or measurements.
A short entry: the sources we found record only what is said here about Chhài-pó͘ itself. Its own sources do not record how it is made, so the steps and scenes below are those of Hooa-pak-kaat-dorng / chai po (sweet-salted dried radish), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Chhài-pó͘.
| White radish (菜頭) | [s1] |
| Salt | [s1] |
Total time across the steps of Hooa-pak-kaat-dorng / chai po (sweet-salted dried radish): 3.1 months – 4.1 months
What changes: Radishes are kneaded with a little coarse salt until soft and left overnight
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
Chhài-pó͘ is salted white radish that has been dried. It is called 菜脯 in Taiwan, Fujian, Chaoshan, Hong Kong and Macau, and goes into omelettes, fried eggs and stir-fries or is eaten with rice balls and congee. The source read gives no times, salt levels or measurements.
Chhài-pó͘ is salted radish that is then dried, rather than a radish kept in brine.
Every number is labelled with how it is known. How this atlas is made
Its food culture stands for the diet of poor households in early Taiwan, and Taiwanese Hakka cooks are known for cooking with it (Chinese Wikipedia).
