What You Need to Know
The process involves the breakdown of sugars into lactic acid, acetic acid, and ethanol, and can take anywhere from a few days to several weeks. The pH level of the pickling liquid is typically between 4.2 and 4.6, which inhibits the growth of pathogenic bacteria.
Steps
- 1.
Sichuan Paocai (Sichuan Province): Creates the signature sour-spicy base for regional dishes
- 2.
Zhacai (Chongqing): Produces the distinctive mustard stem pickle used in noodle dishes
- 3.
Suan Cai (Northeast China): Forms the sour preserved cabbage essential for hot pots
The Science
Primary Reaction
LACTIC ACID FERMENTATION