In 1970s, at a world kimchi appraisal meeting held in France, Fuling mustard tuber in China was listed as three famous kimchi alongside sweet and sour cabbage and European kimchi in the Federal Republic of Germany. The popularity of pickled mustard tuber was largely because it was difficult for people to eat fresh vegetables at that time. In the 1960s and 1970s, China's greenhouse technology just started, mostly plastic greenhouses with simple structures. It was not until the end of 1980s that the first generation of ordinary sunlight greenhouse was popularized in China, with only 20,000 hectares. Even if there are out-of-season vegetables on the market, the price is more expensive. After 20 10 years, advanced digital greenhouses have been widely used in China.
There is another more important reason. Today, when low-salt diet is advocated, high salt in pickled mustard tuber is an unavoidable "disadvantage". In the process of making pickled mustard tuber, besides squeezing, two dehydration methods are needed, namely wind dehydration or salt dehydration. Either way, you need to put a lot of salt. Dehydration should follow the principle of one layer of vegetable head and one layer of salt. The amount of salt depends on the taste of the vegetable eater, but it should not be less than 2.5 kg per 100 kg of vegetable head. The finished products on the market will be seasoned twice before packaging, and basically the salt content is much higher than this value.
Obviously, manufacturers are also aware of the problem of high salt content in mustard tuber. "Low-salt mustard tuber" has been introduced one after another. But low salt is relative to common mustard tuber, and high salt is relative to other foods. In fact, if mustard tuber is really low in salt, it will face a bigger problem-it is not delicious.