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Vegetables from Chaoshan, Guangdong
Whole heads of large-leaf mustard (da cai) are sun-wilted for a day, salted at about one part salt to ten of mustard, and packed into a jar under stones so they stay in their brine. The sealed jar stands in the sun for about ten days. A sour form uses less salt and cooled rice water.
A short entry: the sources we found record only what is said here about Chaoshan xian cai / kiam-chai itself.
| Large-leaf mustard (da cai), whole heads10 parts | [zhwiki] |
| Salt1 part | [zhwiki] |
Total time across the recorded steps: 11 days
What changes: Whole mustard heads are washed and wilted in the sun
Output: wilted heads.
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
Whole heads of large-leaf mustard (da cai) are sun-wilted for a day, salted at about one part salt to ten of mustard, and packed into a jar under stones so they stay in their brine. The sealed jar stands in the sun for about ten days. A sour form uses less salt and cooled rice water. Made in 3 steps over 11 days. The longest step, stand the sealed jar in the sun, takes 10 days (Chinese Wikipedia 2026). Salt is 9 % (Chinese Wikipedia 2026).
| Main step | 10 daysReported[zhwiki] | Stand the sealed jar in the sun |
|---|---|---|
| Salt | 9 %Reported[zhwiki] | Salt, pack into a jar and weight with stones |
Unlike Hakka suan cai, which is trodden and sealed in a jar, the sealed jar of Chaoshan xian cai is set out in the sun while it ferments.
Every number is labelled with how it is known. How this atlas is made
The Jiaqing-era Chenghai county gazetteer notes mustard (da cai) sown after the autumn harvest and salted.
