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Vegetables from Xichuan county, Nanyang, Henan, China
Xichuan suancai is wild and garden greens boiled until 30 to 50 % cooked, then lifted into a big vat and covered to sour. The finished greens are bright yellow in a thick sour liquid, eaten with noodles, fried, or used in dumplings. No salt is named in the method.
A short entry: the sources we found record only what is said here about Xichuan suancai itself. Its own sources do not record how it is made, so the steps and scenes below are those of Jiangshui (Gansu and Shaanxi flour-water sour), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Xichuan suancai.
| wild greens (剌菜) | |
| small rapeseed greens | |
| mountain greens | |
| radish tops or sesame leaves |
Total time across the steps of Jiangshui (Gansu and Shaanxi flour-water sour): 3 days – 5 days
What changes: Washed greens are scalded in boiling water
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
Xichuan suancai is wild and garden greens boiled until 30 to 50 % cooked, then lifted into a big vat and covered to sour. The finished greens are bright yellow in a thick sour liquid, eaten with noodles, fried, or used in dumplings. No salt is named in the method.
Xichuan suancai sours boiled greens in a covered vat, and its method names no salt. Northeast suan cai is cabbage soured in a salt solution.
Every number is labelled with how it is known. How this atlas is made
Chinese Wikipedia says water and geology experts found that the Danjiang water at Xichuan holds many useful minerals, and that sour greens made the same way elsewhere lose the Xichuan character because the water differs.
