Zha-tsai; preserved mustard (zha-tsai; preserved mustard)

A semi-dry, non-fermented pickle made from pickled mustard stems. It is one of China’s famous specialties. 1. Together with European sauerkraut and Japanese pickles, it is one of the three most famous pickles in the world.

Potatoes first appeared in Fuling, Sichuan, China in 1898, and were called "Fuling mustards" at that time. Because the water needs to be squeezed out of the vegetables by pressing during processing, it is called "mustard". It has now developed to more than 30 cities and counties in Sichuan Province, and also has production in Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan and other provinces, cities and autonomous regions.

The excellent stem mustard varieties used for pickling mustard in Sichuan Province include Caoyaozi, Sanzhuanzi, Loquat Leaf, Lujiuhu, Egongbao, etc. Its characteristics are that the stem is enlarged and spherical or oval, with multiple milky protrusions under the petiole, smooth skin, green color, thin skin with less crude fiber, crisp and tender meat, high pickling yield and excellent quality.

The processing of Sichuan mustard must go through processes such as raw material trimming, dehydration, salting, trimming, washing, mixing and loading, and storage and ripening. Harvest in spring when the above-ground stems have fully developed and swelled, and have just begun to bolt. Remove the roots and leaves, peel off the old skin at the base, and tear off the hard tendons. Cut the head of cabbage (nodular stem) weighing more than 500g into three pieces, and the smaller ones can be cut into two pieces to make the size of the pieces basically uniform. Then put them into strings and put them on the rack to dry, which is called "wind dehydration". You can also use artificial methods to dehydrate until the vegetable pieces are wilted and soft, wrinkles appear on the surface, and the soluble solid content reaches 8-10%. When taken off the shelf after drying, it is generally 36-40% of the weight of fresh vegetables. After dehydration, salt it twice. For the first time, add 3-4% of the weight of the air-dried vegetable pieces with salt, mix well, knead, and put the layers into the pool to compact. When a large amount of vegetable juice has seeped out, rinse the vegetable pieces with vegetable juice and drain. Then add salt according to 7-8% of the weight of the vegetable pieces, salt them for the second time, and then drain them. Use scissors to cut off the thick old parts and dark spots, trim them into a spherical or oval shape, rinse them with cleaning salt solution and drain them. Then add 5-6% of the weight of the vegetables with salt, 1% of chili powder, 0.03% of Sichuan peppercorns and 0.1% of spice powder (the spices include anise, kaempferia, angelica, Amomum villosum, cinnamon, licorice, ginger and white pepper, etc. composition). Mix well and put it into a special mustard jar. Compact and fill it layer by layer. Sprinkle a layer of salt and chili powder mixture on the surface of the jar. Seal the jar mouth tightly with polyethylene film and store it in a dry place. The finished product will be ready after 3-4 months. Since the 1970s, in addition to being shipped and sold in large packages (original jars), Sichuan mustard has been sold in small packages such as cans or soft packages using vacuum, sealing and sterilization technologies.

The basic difference in the processing technology of Sichuan mustard and Zhejiang mustard is that the former is dried and dehydrated before being pickled, while the latter is directly pickled without being dried.

The raw material of mustard is the fat and tender tuber-shaped head of mustard. Fresh cabbage heads can also be used as side dishes, stir-fried with meat or made into soup, but they are mostly used for pickling. The cabbage heads are salted and then pressed to remove some of the water. That’s why pickled mustard gets its name. Then add salt and more than ten kinds of spices and seasonings (dried chili powder, pepper, fennel, amomum villosum, pepper, kaempferol, licorice, cinnamon, white wine, etc.), put it into a jar, seal it, and store it in a cool place. Under air-isolating conditions, the mustard in the jar is first fermented by alcohol and then by lactic acid fermentation, producing a special sour taste and aroma, and becomes commercially available mustard.

Nutritional analysis

1. The main ingredients of mustard are protein, carotene, dietary fiber, minerals, etc. It is known as "natural MSG" and is rich in umami-producing Chemical composition, after pickling and fermentation, its flavor will be stronger;

2. Modern nutrition believes that mustard can strengthen the spleen and appetite, replenish qi and essence, increase food and help the mind;

3. Low-salt health-care pickled mustard can also play a role in protecting the liver and losing weight;

4. Pickled mustard is said to have "natural sea sickness". People who are motion sick and seasick put a piece of pickled mustard in their mouths and chew it, which will make them feel depressed. Emotional relief;

5. When you are unwell or excessive in drinking, eating a little mustard can relieve the dizziness, chest tightness and irritability caused by drunkenness.

Suitable for the general population

Can be consumed by the general population

1. Suitable for those who often eat greasy food, are recovering from serious illness, or suffer from minor illness and have poor appetite;

2. Pregnant women and those with chronic diarrhea should not eat it, and patients with respiratory diseases, diabetes, and high blood pressure should eat less.