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Vegetables from Yangzhou, Jiangsu, China
Yangzhou jiangcai is a family of vegetables pickled in sauce, among them Chinese artichoke, baby cucumber, young ginger, radish heads and lettuce stem. They are known as fresh, sweet, crisp and tender, and taste different from Beijing sauce pickles. Lactic acid bacteria have been isolated from pickles made by the Sanhe Simei company.
A short entry: the sources we found record only what is said here about Yangzhou jiangcai itself. Its own sources do not record how it is made, so the steps and scenes below are those of Jangajji (vegetables aged in soy sauce, doenjang or gochujang), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Yangzhou jiangcai.
| Chinese artichoke (宝塔菜) | |
| baby cucumbers (乳黄瓜) | |
| young ginger | |
| radish heads | |
| lettuce stems | |
| mixed vegetables (什锦菜) |
Total time across the steps of Jangajji (vegetables aged in soy sauce, doenjang or gochujang): 32 days – 2 months
What changes: Salt draws water out of the vegetable
The National Folk Museum's encyclopedia says the vegetable is pretreated by salting or by sun-drying before it goes into jang, jeotguk, vinegar or lees. Output: firmer, less watery pieces.
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
Yangzhou jiangcai is a family of vegetables pickled in sauce, among them Chinese artichoke, baby cucumber, young ginger, radish heads and lettuce stem. They are known as fresh, sweet, crisp and tender, and taste different from Beijing sauce pickles. Lactic acid bacteria have been isolated from pickles made by the Sanhe Simei company. Leuconostoc fallax, Lentilactobacillus buchneri and Pediococcus pentosaceus does most of the fermenting.
Yangzhou sauce pickles are known for a fresh, sweet, crisp taste that differs from Beijing sauce pickles.
Every number is labelled with how it is known. How this atlas is made
Said to be more than 1,000 years old; legend says the monk Jianzhen carried sauce pickling to Japan in the Tang dynasty. In the Qing dynasty it was a palace side dish, and it won prizes in 1903 and 1931 (Chinese Wikipedia).
