Zhacai is a semi-dry non-fermented pickle, mainly produced in Sichuan and Zhejiang. Mustard mustard tuber is one of the famous products in China, and it is also called the world's three largest pickles with European sauerkraut and Japanese kimchi. No matter what method is used, authentic mustard tuber must be pickled three times before juicing, hence the name mustard tuber.

Mustard mustard tuber is an excellent stem mustard tuber, also known as fresh vegetable head. Fresh vegetable heads can also be used as side dishes, fried with meat, or made into soup, but they are more used for pickling. Crisp texture, delicious taste, rich nutrition, a special flavor, sour and salty, crisp and refreshing, pickled mustard tuber can be used as a side dish, stir-fry and soup.

There are two main ways to pickle pickled mustard tuber. The most important and traditional one is called wind dehydration, that is, fresh vegetable heads are strung together with thin wires or fine iron wires, hung on a branch rack to dry, and then taken down and placed in a special pickling pool. A layer of dried vegetable heads and a layer of salt depend on the taste of the vegetable eater. The other one, which is also the most popular and simplest one at present, is called salt dehydration, which means pouring the vegetable heads directly into the kimchi pool, and the salt is not less than 2 kg. After salting, remove some water, add salt and more than ten kinds of spices and seasonings, put them in an jar, seal them and store them in a cool place. The mustard tuber in the jar is fermented with alcohol and then with lactic acid under the condition of being isolated from the air, which produces a special sour taste and fragrance and becomes a commercially available mustard tuber.

The appearance of high-quality mustard tuber is cyan or light yellow, and the surface is coated with red pepper powder, which is shiny, crisp and refreshing, and has a strong and fresh smell.