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Vegetables from Meizhou and Huizhou, Guangdong
Leaf mustard is wilted, salted and packed into jars, where lactic bacteria sour it, then it is steamed and sun-dried, three times over in the Hakka way, into dark, fragrant dried leaves. A 2026 paper gives it a two-year shelf life at room temperature. It is cooked with pork in mei cai kou rou.
| Fresh mustard greens25 parts by weight | Potherb mustard in the Shaoxing study; fresh leaf mustard in Meizhou[jiang2026mg][meizhou-std] |
| Salt1 part by weight | The Shaoxing ratio of mustard to salt[jiang2026mg] |
| Starter | spontaneous |
Total time across the recorded steps: 12 h – 14 days
What changes: Fresh leaf mustard is spread out to wilt in the sun
Output: limp mustard.
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
Leaf mustard is wilted, salted and packed into jars, where lactic bacteria sour it, then it is steamed and sun-dried, three times over in the Hakka way, into dark, fragrant dried leaves. A 2026 paper gives it a two-year shelf life at room temperature. It is cooked with pork in mei cai kou rou. Made in 4 steps over 12 h – 14 days. The longest step, ferment in the jars, takes 12 h – 14 days (Jiang X 2026) and runs at 20–30 °C (Jiang X 2026). Weissella early, then Latilactobacillus and other lactobacilli and Levilactobacillus brevis and Weissella hellenica among the core species do most of the fermenting.
| Main step | 12 h – 14 daysReported[jiang2026mg][meizhou-std] | Ferment in the jars |
|---|---|---|
| Temperature | 20–30 °CReported[jiang2026mg][meizhou-std] | Ferment in the jars |
| Acidity | pH 5.5 → 4.6Measured[jiang2026mg] | Ferment in the jars |
Meigan cai is soured like other Chinese salted mustards, then steamed and dried. Unlike suan cai, which stays moist, it is steamed and dried after souring.
The drafters of the Meizhou group standard limited the fermentation time and temperature partly to keep nitrite low; in the Shaoxing study nitrite stayed at 0.83–6.33 mg/kg, under the 20 mg/kg Chinese limit the authors cite. That study's sealed, salted stage started at pH 5.5, held about 3.45 % salt and only levelled off at about pH 4.6, with no margin below the limit WHO gives for Clostridium botulinum, and WHO says homemade fermented foods are a common source of botulism. The study did not look for the bacterium or its toxin, so do not store the wet leaves in sealed jars. Dry the leaves fully; the dried leaves are reported to keep about two years at room temperature (Jiang 2026), which is a keeping figure, not a safety test.
Every number is labelled with how it is known. How this atlas is made
Meigan cai is a traditional Hakka preserve and a geographical-indication product of Meizhou.
