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Vegetables from Yibin, Sichuan, China
Stems of a local leaf mustard are cut into strips and sun-dried. In the traditional jar process salt, spices and a sugar solution are added and the strips ferment in jars. In an industrial-scale study the dried strips were instead salted in layers in a big stone pool.
| Mustard stems (Brassica juncea var. faliosa), leaves removed | Harvested in late winter and spring[zhang2024] |
| Salt12% (w/w) | Industrial stone-pool process, layered 2%, 4% and 6%[zhang2024] |
| Sugar solution | [ye2025] |
| Spices | [ye2025] |
| Starter | spontaneous |
Total time across the recorded steps: 3 months
What changes: The leaves come off and the mustard stems are cut into strips
Output: stem 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
Stems of a local leaf mustard are cut into strips and sun-dried. In the traditional jar process salt, spices and a sugar solution are added and the strips ferment in jars. In an industrial-scale study the dried strips were instead salted in layers in a big stone pool. Made in 4 steps over 3 months. The longest step, pack in jars and ferment, takes 3 months (Ye Y. et al. 2025). Weissella and Leuconostoc and Lactobacillus do most of the fermenting.
| Main step | 3 monthsReported[ye2025] | Pack in jars and ferment |
|---|---|---|
| Acidity | pH 5.6Measured[ye2025] | Pack in jars and ferment |
Unlike zha cai, which is a pressed mustard tuber, ya cai is made from stem strips that are sun-dried, then salted and fermented with a sugar solution and spices, so it is sweet as well as salty.
In the industrial stone-pool process the salt was kept near 12% for 150 days. In that study nitrite stayed under the 20 mg/kg Chinese limit the authors cite.
Every number is labelled with how it is known. How this atlas is made
Zhong et al. (2022) describe Yibin yacai as traditionally made by spontaneous fermentation. Zhang et al. (2024) write that the traditional process is dry-salting of sun-dried stems, but that the late-winter and spring harvest meets cloudy, rainy weather, so makers have gradually adopted salt-fermented processing, which the market found worse in quality. Ye et al. (2025) say most makers still follow the traditional route of sun-drying, seasoning, jar filling and natural fermentation, and describe their mechanical-drying and starter-culture process as the first application of modern production technology to Yibin yacai.
