Zhacai (pickled mustard stem)

Brassica juncea

vegetable · fermented

The swollen stem of a mustard, salted, pressed and fermented with chili, shredded into soups, congee or noodles.

Origin

Sichuan (Fuling)

Season (United States)

all year round · grows in your region

Preparation

It is rinsed to remove some of the salt, finely sliced and eaten as it is as a condiment, in soup, congee or noodles; it needs no cooking.

Molecules

In small amounts, not counted Pungent glucosinolates · Insoluble fibers

Did you know?

In China, Fuling zhacai, on the Yangtze, is counted among the world's three great pickled vegetables.