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Vegetables from Fuling
Zha cai is the swollen stem of a mustard plant, salted in brine three times, each time stronger, and pressed between stages to squeeze out the brine. Lactic bacteria and salt-loving microbes ferment it over months; it is then desalted, rubbed with chilli paste and packed.
| Mustard tubers (Brassica juncea var. tumida) | Fist-sized swollen green stems[li2023][wp] |
| Salt brine in three strengths | 40, 80, then 140–160 g/L in the traditional method[li2023] |
| Hot red chilli paste | Rubbed on before the last ferment in jars[wp] |
| Starter | spontaneous |
Total time across the recorded steps: 4.9 months – 7.2 months
What changes: Fresh mustard tubers soak in weak brine and start to lose water
Output: once-salted tubers.
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
Zha cai is the swollen stem of a mustard plant, salted in brine three times, each time stronger, and pressed between stages to squeeze out the brine. Lactic bacteria and salt-loving microbes ferment it over months; it is then desalted, rubbed with chilli paste and packed. Made in 5 steps over 4.9 months – 7.2 months. The longest step, third salting in strong brine, takes 4–6 months (Li J 2023). Salt is 4 % (Li J 2023). Leuconostoc and Lactobacillus, the dominant bacteria in turn across the four stages of the salt-reduced method and Lactiplantibacillus plantarum and Latilactobacillus sakei at the second pickling and pressing do most of the fermenting.
| Main step | 4–6 monthsReported[li2023] | Third salting in strong brine |
|---|---|---|
| Salt | 4 %Reported[li2023] | First salting in weak brine |
Zha cai is salted in three stages of rising strength and pressed between them, which is where its name (pressed vegetable) comes from. A newer factory method uses four weaker brines and takes under four months.
In the salt-reduced process nitrite stayed below 1.30 mg/kg throughout, under the 4 mg/kg standard China applies to "green food".
Every number is labelled with how it is known. How this atlas is made
A pickle merchant, Qiu Shou'an, is said to have created the method in Fuling in 1898. Fuling made it on an industrial scale by 1910–1930 and grows 70 % of China's mustard tubers.
