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Vegetables from Thailand
Tang-chai is sun-wilted cabbage cut in 1 cm squares and mixed in an earthen jar with brown sugar, salt, garlic, galangal and a little rice mould. It is sealed for 2 days, then moved to another airtight jar and left in the shade for about 30 days, until it turns brownish yellow. It is used as a seasoning in clear soups and pork noodles.
A short entry: the sources we found record only what is said here about Tang-chai itself.
| Cabbage leaves, sun-wilted and cut into 1 cm squares2 parts | [jircas] |
| Brown sugar, salt, garlic, galangal and a small amount of rice mould1/4 part, mixed | The card gives the mix as one part and no split between the items[jircas] |
Total time across the recorded steps: 32 days
What changes: Cabbage leaves wilt in the sun and are cut into small squares
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
Tang-chai is sun-wilted cabbage cut in 1 cm squares and mixed in an earthen jar with brown sugar, salt, garlic, galangal and a little rice mould. It is sealed for 2 days, then moved to another airtight jar and left in the shade for about 30 days, until it turns brownish yellow. It is used as a seasoning in clear soups and pork noodles. Made in 3 steps over 32 days. The longest step, move to an airtight jar and ferment in the shade, takes 30 days (JIRCAS 2026).
| Main step | 30 daysReported[jircas] | Move to an airtight jar and ferment in the shade |
|---|
Unlike Thai sour pickles, tang-chai is a seasoning. It uses sugar and a little rice mould, is sealed airtight and keeps for a year.
Every number is labelled with how it is known. How this atlas is made
