Description
Dry‑salting of suān cài uses 10–15 % NaCl to create an osmotic environment that encourages lactic acid bacteria while inhibiting spoilage, producing a tangy, savory pickled mustard green.
Technical
The high salt concentration draws water out of the greens, lowering water activity and creating a selective environment for LAB. During 3–5 days at 20–25 °C, LAB ferment available sugars to lactic acid, lowering pH to 4.2–4.6 and triggering enzymatic breakdown of pectin and cell wall polysaccharides. Concurrently, amino acids are released and volatile flavor compounds such as 3‑methyl‑2‑butenol and 2‑acetonyl‑4‑methyl‑5‑pyridone are formed, giving the product its characteristic aroma and taste.
Science
Primary Reaction
Osmotic dehydration and lactic acid fermentation
Sensory Profile
Aroma ()