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Vegetables from Northeast China
Northeast suan cai is cabbage that is pretreated, immersed in a 0.5–3.5 % salt solution and left at ambient temperature for about a month to ferment naturally. In three Dalian households the pH fell to about 3.3, and Weissella was the most common bacterium throughout.
| Cabbages, pretreated | [yang2020] |
| Brine to cover0.5–3.5 % salt solution | [yang2020] |
| Starter | spontaneous |
Total time across the recorded steps: 33 days
What changes: The cabbages are pretreated before they go into the salt solution
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
Northeast suan cai is cabbage that is pretreated, immersed in a 0.5–3.5 % salt solution and left at ambient temperature for about a month to ferment naturally. In three Dalian households the pH fell to about 3.3, and Weissella was the most common bacterium throughout. Made in 4 steps over 33 days. The longest step, ferment about a month, takes 30 days (Yang X 2020) and runs at 18–20 °C (Yang X 2020). Salt is 0.5–3.5 % (Yang X 2020). Weissella, the most abundant genus in all three households and Lactobacillus, high in one household do most of the fermenting.
| Main step | 30 daysReported[yang2020] | Ferment about a month |
|---|---|---|
| Temperature | 18–20 °CReported[yang2020] | Ferment about a month |
| Salt | 0.5–3.5 %Reported[yang2020] | Immerse in a light salt solution in a jar |
| Acidity | pH 3.2–3.3Measured[yang2020] | Ferment about a month |
Suan cai is cabbage immersed in a 0.5–3.5 % salt solution and kept at ambient temperature for about a month, with no starter. Household batches differ widely in their bacteria and flavour [yang2020].
Nitrite peaks in the first days (up to 29.50 mg/kg at day 3, above the 20 mg/kg limit Yang et al. cite) and falls very low by the end, so eat it fully fermented. Some household batches carried Clostridium and Enterobacter.
Hazards the sources name: Clostridium in two households and Enterobacter in one.
Every number is labelled with how it is known. How this atlas is made
Yang et al. 2020 say sauerkraut has been widely eaten in northern China for hundreds of years in their introduction (their abstract says thousands), and that it is usually still homemade in northeast China, relying on spontaneous fermentation.
