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Vegetables from Chaoshan, Guangdong, China
Big-leaf mustard is cut into strips and sun-dried until most of its water is gone, then mixed with salt, sugar, galangal and baijiu and sealed in jars. Once fermentation starts, the jars may be set in the sun. In a few weeks the strips turn yellow, sweet-salty and crisp, with a faint wine scent.
| Big-leaf mustard, washed and cut | [tp2026][zhwiki] |
| Salt and white sugar | In proportion; no source read gives amounts[tp2026][zhwiki] |
| Galangal (南姜), with galangal powder sealed on top | Chinese Wikipedia names minced ginger[tp2026][zhwiki] |
| Baijiu | [tp2026][zhwiki] |
Total time across the recorded steps: 10 days – 30 days
What changes: Big-leaf mustard is washed and cut into long strips
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
Big-leaf mustard is cut into strips and sun-dried until most of its water is gone, then mixed with salt, sugar, galangal and baijiu and sealed in jars. Once fermentation starts, the jars may be set in the sun. In a few weeks the strips turn yellow, sweet-salty and crisp, with a faint wine scent. Made in 5 steps over 10 days – 30 days. The longest step, ferment, then set in the sun, takes 10–30 days (Guangdong Provincial Tourism Administration 2018).
| Main step | 10–30 daysReported[gd-gov][tp2026] | Ferment, then set in the sun |
|---|
Gong cai uses the same mustard as Chaoshan sour salted greens (xian cai), but it is dried first and cured sweet with sugar, galangal and liquor, so it is sweet-salty and crisp, not sour. With xian cai and caipu it is one of the three main Chaoshan pickles.
As a general hazard of fermented mustard greens, a 2026 review reports that nitrite often forms and builds up in fermented or pickled vegetables. A little adds to the flavour, but too much is a health risk, so the review calls for tracking nitrite during fermentation. The same review names histamine as the main biogenic amine in fermented mustard.
Every number is labelled with how it is known. How this atlas is made
