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"Pickled mustard greens" is a common dish across East and Southeast Asia, although the English phrase is non-specific. In China there is xuě cài ( 雪菜 ), made with a leafy mustard variety called xuě lǐ hóng ( 雪里蕻 ), and in Southern China haam choy , made with gai choy mustard leaf. [ 4 ]
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Zha cai ([ʈʂâ tsʰâɪ]; 榨菜), also romanized as Cha tsai, is a type of pickled mustard plant stem originating from Chongqing, China.The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi.
In Japanese cuisine, it is known as takana and often pickled for use as filling in onigiri or as a condiment. Many varieties of B. juncea cultivars are used, including zha cai, mizuna, takana (var. integrifolia), juk gai choy, and xuelihong. Asian mustard greens are most often stir-fried or pickled. (See pickled mustard.)
The pickle consists of a whole head of various varieties of Chinese mustards and cabbages (芥菜 (leaf mustard), 油菜 , 白菜 (Chinese cabbage) that has undergone an elaborate process consisting of drying, steaming, and salting. [2] The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then ...
Ya cai (Chinese: 芽菜; pinyin: yácài) is a pickled vegetable originating from the Sichuan province, China. [1] It is made from the upper stems of a variety of mustard green . [ 2 ] Ya Cai is more pungent than the similar zha cai .