- Chinese pickles
Chinese pickles or Chinese preserved vegetables consists of various vegetables or fruits, which have been fermented by pickling with salt and brine (鹹菜) or marinated in mixtures based on soy sauce or savory bean pastes (醬菜). The former is usually done using vegetables from Chinese mustard or Chinese cabbage, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes.
Vegetables and plums are salted and allowed to ferment with the help of Lactic acid bacteria. Depending on the desired product, the vegetable may also be fermented with Chinese wine and spices. Some types of these preserved vegetables are produced through being repeatedly dried after the fermentation.
- Meigan cai (梅菜)
- Suan cai (酸菜)
- la bai cai
- Tianjin preserved vegetable(冬菜)
- Prunus mume (酸梅)
- Zha cai (榨菜)
Vegetables are usually marinated in a soy sauce mixture with sugar, vinegar, salt, and additional spices. The vegetable are lighted boiled in the soy mixture before being left to cool and absorb the marinade:
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