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Vegetables from Zhejiang, China
Xue cai is potherb mustard dry-salted under a heavy stone until it sits in its own brine, then sealed in jars to ferment for about a month. Lactic acid bacteria, mainly Weissella with Lactobacillus, sour it while the nitrite that peaks in the first days falls away.
| Fresh potherb mustard60 kg | [kong2025] |
| Salt60 g per kg of mustard | [kong2025] |
| Starter | spontaneous (lactic acid bacteria starters are being tested) |
Total time across the recorded steps: 31 days
What changes: Salt and a heavy stone press the juice out until the mustard sits in its own brine
Output: salted mustard under its own brine.
Microbes at work in this step
salt draws the juice out of the leaf cells
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
Xue cai is potherb mustard dry-salted under a heavy stone until it sits in its own brine, then sealed in jars to ferment for about a month. Lactic acid bacteria, mainly Weissella with Lactobacillus, sour it while the nitrite that peaks in the first days falls away. Made in 5 steps over 31 days. The longest step, ferment to day 30, takes 30 days (Kong X 2025). Salt is 6 % (Kong X 2025). Weissella, 65 % of the bacteria after 31 days of natural fermentation and 86 % with a Weissella cibaria starter; W. cibaria was isolated from the Ningbo product and Leuconostoc mesenteroides, isolated from the Ningbo product; only 0.06 % of the bacteria after 31 days of natural fermentation do most of the fermenting.
| Main step | 30 daysReported[kong2025] | Ferment to day 30 |
|---|---|---|
| Salt | 6 %Reported[kong2025] | Dry-salt the mustard and weight it with stone |
| Acidity | pH 6.1 → 4.34Measured[kong2025] | Early days, nitrite peaks and falls |
Unlike Sichuan zha cai, which is the swollen stem pressed and spiced, xue cai is the whole leafy potherb mustard, dry-salted and fermented in its own brine with no spice paste.
In one study nitrite rose from 4.24 to 36.73 mg/kg on day 2 of natural fermentation and fell to 6 mg/kg by day 10; starter cultures made the peak lower and shorter. Eat it after the first weeks, not in the first days.
Hazards the sources name: Vibrio (among the halophilic bacteria found during spontaneous fermentation).
Every number is labelled with how it is known. How this atlas is made
Kong et al. (2025) describe a processing and consumption history of several centuries for pickled potherb mustard, a crop grown south of the Yangtze, and say it is very popular in Zhejiang. They note that it is traditionally made by natural fermentation, by microbes already on the raw mustard.
