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Vegetables from Meizhou and Huizhou, Guangdong
Leaf mustard is wilted, salted and packed into jars, where lactic bacteria sour it, then it is steamed and sun-dried, three times over in the Hakka way, into dark, fragrant dried leaves. It keeps for about two years at room temperature and is cooked with pork in mei cai kou rou. Made in 4 steps over 12 h – 14 days. The longest step, ferment in the jars, takes 12 h – 14 days (Jiang X 2026) and runs at 20–30 °C (Jiang X 2026). Weissella early, then Latilactobacillus and other lactobacilli and Levilactobacillus brevis and Weissella hellenica among the core species do most of the fermenting.
| Main step | 12 h – 14 daysReported[jiang2026mg][meizhou-std] | Ferment in the jars |
|---|---|---|
| Temperature | 20–30 °CReported[jiang2026mg][meizhou-std] | Ferment in the jars |
| Acidity | pH 5.5 → 4.6Measured[jiang2026mg] | Ferment in the jars |
| 25 parts by weight | Fresh mustard greens · Potherb mustard in the Shaoxing study; fresh leaf mustard in Meizhou[jiang2026mg][meizhou-std] |
| 1 part by weight | Salt · The Shaoxing ratio of mustard to salt[jiang2026mg] |
| Starter | spontaneous |
Total time across the recorded steps: 12 h – 14 days
What changes: Fresh leaf mustard is spread out to wilt in the sun
Output: limp mustard.
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
Meigan cai is soured like other Chinese salted mustards, then steamed and dried until it is shelf-stable. Zha cai and suan cai stay moist and are eaten soon after souring.
The Meizhou standard drafters limited the fermentation time and temperature partly to keep nitrite low. Dry the leaves fully so they keep without refrigeration.
Every number is labelled with how it is known. How this atlas is made
Meigan cai is a traditional Hakka preserve and a geographical-indication product of Meizhou.
