Please make more recipes with Zha Cai. I'd love to know other options for using it if I have an excess amount. I love eating noodle soups for breakfast.
These are called zāsai/ザーサイin Japanese. They are a well loved Chinese pickle here as well. Often they are super salty and sometimes it’s best to soak them in water for a few minutes first to reduce the salt. They are great chopped finely and then added to Chinese congee/rice porridge. Please teach us some other recipes using this versatile pickled vegetable!
YES! Please do more recipes with Zha Cai. If I'm going to look for it on my next trip to the Asian grocer, I'd love different recipes to eat it. The simple homey recipes are the best; I don't need fancy, just delicious. Easy is a bonus, too!
I’ve seen these a million times in my local Asian grocery store but never bought them because I didn’t know what they were for! Now I know, I’m going to buy some! Sounds delicious! Thanks, Mandy!
I love it when my Mum made dishes with this pickle radish. Unfortunately I didn't pick up any recipes from her, Appreciate it if you can show us more ways of using this vegetable.
Yes, please more examples! I would love to know about more ingredients too. I recently made 7 treasures congi, and it was amazing, I had never even thought about lotus seeds. Great video as always!
I purchased a small bag of Zha Cai, just to try, now it's a regular item for me. I buy 8 at a time! I like the Zah Cai with woodear mush rooms. My Saturday breakfast is usually a bowl of rice, topped with Zah Cai, 2 fried eggs and a drizzle of sesame oil.
I bought a packet of the big zha cai a few months ago and it has been sitting on my kitchen counter. My mother used to cook soup with it with pork bones and I love it. You have shown a variation of how to use this zha cai and I can't wait to try it! Thanks Mandy!🍜🍜🍜
They are WONDERFUL! We buy LOTS of them - the radish, the mushroom, the mustard greens... Not in the mood for just plain white rice? Mix in a packet - same with stir fries that need JUUUUUUUUST that little extra flavour... soups, even non-Asian STEWS... they're generally (HERE) between 59 cents and $1.09 and SO worth it. Mandy, I would LOVE to see more uses for Zha Cai! I'd also be interested in seeing recipes using the packets of sour mustard root (I use them for SOME things, but really want to expand using them). THANK YOU!
Hi, Mandy. Minus the meat and adding more vegetables from our garden, this is what we often had for breakfast at my temple in Hubei Province. Watching you make it brought back memories of aroma and taste, and I was transported back to the temple this morning. Thank you.
More recipes with this ingredient please. 🙏🏼 We purchase these all the time to use in our hot and sour soup or to when trying to mimic a brothy soup we’ve had at a restaurant with thin pork slices, zha cai, and white pepper. We love the crunchy funk these have.
Ms. Mandy, if Zha Chi is made from mustard stems, why do many packages call them "pickled radish"? I have been eating and enjoying the little packages of pickled vegetables with lunches for several years and had no idea there were recipes using these; I would love to see more recipes! Thank you and Merry Christmas!
LOL! I don't know why they call them "Pickled radish". However, there are other types of pickles that are made with radish and taste similar to zhai cai. It may just be a different kind.
This mustard plant with knobby, fist-sized, swollen green stem is known as big-stem or swollen stem mustard. Brassica juncea is the branch it is under but I am not sure of the variety name.
Yes. Recently, due to genetic sequencing, they are restructuring things in the botanical world and I wasn't sure if they renamed it or not. I am a horticulturalist so sometimes I get stuck in those kinds of technical details and forget that most people would still know it by that name. Thank you for adding it to the conversation. ☺@@violetviolet888
@@angelad.8944 I am very much in the botanic community with ties to Kew and MOBOT. The problem is that China is a closed country and unless you live in the country, it is extremely difficult to source information. Brassica juncea var. 'tumida' is native to where it is grown. China very much segregates specialties so there are very specific places where it is grown out for commercial production.
I am so amazed at the Brassica varieties out there. This one is on my bucket list to grow. I did manage to make mei cai/meigan cai over the season and will be enjoying that over the winter. Thank you for teaching us about the uses of this one. It is all so interesting.
Thank you so much for all your information, stories, and recipes. You have such a wonderful light shining through you. You are a Joy to watch and listen to. I feel I am watching a dear friend explaining the dishes to me. 😄 please I would love to learn more about the pickled vegetable, and any other recipes too. 😀thank you once again.
This was so helpful. I remember my mother making sauteed pea sprouts and the thing I loved best about the dish was the garlic and the crunchy salty pieces that were also in the dish. I had been looking for this at the Asian grocery for some time now, but always looked at canned vegetables that never turned out. Now I know what to look for, because I saw the packet of zha cai in the vegetable section of the store and I am definitely going to include that with my next sauteed pea sprout dish. Thanks
Mandy I love your channel. Your videos are educational and useful. I enjoy how informative you are with each recipe without the unnecessary fluff. Thank you so much for your content. Happy new year.
To everyone wondering if they should try it, DO IT. I was scared to try it at first bc I can’t handle tons of spicy. These are delicious, not too spicy, crispy and crunchy and salty…yum! I eat it with noodle soups, plain or with rice, etc. it’s so SATISFYING. ❤
Would love to see more of Zha Cai! I used to buy these from large brown crocks, which I believe is how the product was shipped from China. I bought a few of the empty crocks for home decor, and I even found some empty ones waiting for the trashman, after hours. (I live in San Francisco - a GREAT Chinatown!) Sometimes the crocks came wrapped in course jute rope or a bamboo basket weave, I think to help prevent breakage during transport.
@@SoupedUpRecipesYes!!! Please teach us how to make Zha Cai too. It would be great to be able to make it from fresh stem mustard greens (and then use it, of course).
@@mihaidimitriu7106 It's not made out of the greens (the leaves). The process takes months and full year to year and a half from beginning to end if you want to do it properly. First you have to grow the plant as it is not easy to find as produce in the states even in Asian groceries. I've never seen it for sale and I'm near a Chinatown. It is a type of mustard with a bulbous stem. ( _Brassica juncea var. tumida_ ) The following is ONE example: 1st Dry: stems sliced into strips, hung out to dry. 1st Fermentation: When it’s sufficiently dry, the stems are mixed with salt and left to ferment in sealed ceramic pots for three to six months. 2nd Dry: The mustard green stems are boiled with brown sugar for eight hours and then hung up to dry out again. 2nd Fermentation - Sichuan pepper, star anise and other spices are added, and once again, the mustard green stems are left to ferment in sealed containers for another three to six months.
Yes please, more zha cai recipes! My local Chinese market has half a dozen varieties and I only have a couple of recipes that use it. It's so cheap & tasty & nutritious and I always think I should use it more.
The use of pickles in the Chinese cuisine has always been a mystery for me. Now I have an answer thanks to your video. I am very interested in watching more videos on that theme. Thanks for your great work.
I used to eat a dish using this, in Singapore, when I lived there (in 1998). I only knew 1 store selling that dish, but it was my favorite. I can't even remember what that dish was called now!
This looks so easy and so comforting and so nutritious. And you won't be hungry 30 minutes later like you would be after the typical high-carb, low-protein, low-fat American breakfast (of a donut and coffee or a bowl of sugary cereal with low-fat milk). What an absolutely gorgeous breakfast there! Thanks, Mandy, and Happy New Year!
Thank you so much for demonstrating some home style Chinese cooking. It's been hard for me to find them with easy to understand English instructions. With yours, CCD's, and wantanmien's channels, I have been able to sample great home cooking from around China.
@ray_mck: It's been hard for me to find them with easy to understand English instructions" Along with this channel, there are many that are excellent English resources: The Omnivore's Cookbook, Woks of Life, Chinese Cooking Demystified, Red House Spice, & RecipeTin Eats, Made with Lau, all have excellent recipes until Mandy makes one. They're all excellent resources for Chinese cooking.
Oh man I really love this stuff, especially when used as part of rou bang/yook bang. It's a quick and dirty way to pep up an otherwise-plain dish without overwhelming it either. I wouldn't mind seeing your take on that.
fantastic video and recipe! And yes please, I'd love more videos about zha cai and other pickled ingredients I'm not as familiar with and not very confident about using. A friend bought me some pickled long beans and they sit in my cupboard because I'm too scared to use them. thanks so much Mandy!
Mindy, thank you for explaining what this vegetable is. My father used to make dinner using this. Since his passing, I miss his cooking which my siblings and I try to recreate some of his dishes. Mindy, have you heard of Nam Yur? My father made this. It’s a pork stew with potatoes. I’m not sure if I’m pronouncing it correctly. I appreciate any information. Bless you🙏 and thank you for sharing
I just noticed that you now part your hair on the right and, that you cut your hair! I love your new hairstyle and I can’t believe that it took me this long to notice. Happy New Year Mandy!
I had them when I was in Chongqing the first time and they were sooooooooooo YUMMY! I would love to see you use these more, as well as the other fermented veggies - THANK YOU!
My mom used to fry the zhachai with lean pork and some dried chillies until dry (no gravy) and slightly darker ......Either way it is a delicious dish.... 👍👍👍
OMG what a coincidence. I was trying to order this soup just the other day but could not remember the name. I would say "you know...chow chow oh so mein" and get dirty looks from the staff. Its typically not on the "American" menu and the "Other" menu (with the good stuff) is not typically in english. So its drama. But thanks to you Mandy I am good going forward! Thanks for the vid
@doodahgurlie: This is a type of mustard with a bulbous stem that is not easy to find in the United States. You would have to grow the plant ( Brassica juncea var. tumida ) It would take a year to a year and a half from start to finish. The following is ONE example: 1st Dry: stems sliced into strips, hung out to dry. 1st Fermentation: When it’s sufficiently dry, the stems are mixed with salt and left to ferment in sealed ceramic pots for three to six months. 2nd Dry: The mustard green stems are boiled with brown sugar for eight hours and then hung up to dry out again. 2nd Fermentation - Sichuan pepper, star anise and other spices are added, and once again, the mustard green stems are left to ferment in sealed containers for another three to six months. There are plenty of other fermented products that would be easier to make for more viewers.
This one looks like a real good late night snack. Frozen chillies, canned zha cai, quick noodle and a tiny bit of pork. Damn, i'm adding it to my repertoire. Keep them chinese munchies coming
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Please make more recipes with Zha Cai. I'd love to know other options for using it if I have an excess amount. I love eating noodle soups for breakfast.
Mindi, Yes please make rice stir fried and lo mein.
Thank you!!!!!!😊
These are called zāsai/ザーサイin Japanese. They are a well loved Chinese pickle here as well. Often they are super salty and sometimes it’s best to soak them in water for a few minutes first to reduce the salt. They are great chopped finely and then added to Chinese congee/rice porridge.
Please teach us some other recipes using this versatile pickled vegetable!
YES! Please do more recipes with Zha Cai. If I'm going to look for it on my next trip to the Asian grocer, I'd love different recipes to eat it. The simple homey recipes are the best; I don't need fancy, just delicious. Easy is a bonus, too!
I’ve seen these a million times in my local Asian grocery store but never bought them because I didn’t know what they were for! Now I know, I’m going to buy some! Sounds delicious! Thanks, Mandy!
Im😮 not sure what this is, but please make more recipes with it. I don’t know what half of the stuff is in my Asian market?
Im😮 not sure what this is, but please make more recipes with it. I don’t know what half of the stuff is in my Asian market?
I love it when my Mum made dishes with this pickle radish. Unfortunately I didn't pick up any recipes from her, Appreciate it if you can show us more ways of using this vegetable.
Yes, please more examples! I would love to know about more ingredients too.
I recently made 7 treasures congi, and it was amazing, I had never even thought about lotus seeds.
Great video as always!
That big zha cai stem my mum used to cut it into cubes and made a chicken soup with it. Sheshhhhh. Perfect chicken soup when you are cold or sick. ❤❤❤
I purchased a small bag of Zha Cai, just to try, now it's a regular item for me. I buy 8 at a time! I like the Zah Cai with woodear mush rooms. My Saturday breakfast is usually a bowl of rice, topped with Zah Cai, 2 fried eggs and a drizzle of sesame oil.
I bought a packet of the big zha cai a few months ago and it has been sitting on my kitchen counter. My mother used to cook soup with it with pork bones and I love it. You have shown a variation of how to use this zha cai and I can't wait to try it! Thanks Mandy!🍜🍜🍜
They are WONDERFUL! We buy LOTS of them - the radish, the mushroom, the mustard greens... Not in the mood for just plain white rice? Mix in a packet - same with stir fries that need JUUUUUUUUST that little extra flavour... soups, even non-Asian STEWS... they're generally (HERE) between 59 cents and $1.09 and SO worth it. Mandy, I would LOVE to see more uses for Zha Cai! I'd also be interested in seeing recipes using the packets of sour mustard root (I use them for SOME things, but really want to expand using them). THANK YOU!
Hi, Mandy. Minus the meat and adding more vegetables from our garden, this is what we often had for breakfast at my temple in Hubei Province. Watching you make it brought back memories of aroma and taste, and I was transported back to the temple this morning. Thank you.
More recipes with this ingredient please. 🙏🏼 We purchase these all the time to use in our hot and sour soup or to when trying to mimic a brothy soup we’ve had at a restaurant with thin pork slices, zha cai, and white pepper. We love the crunchy funk these have.
Yes, please show us some easy recipes using the Zha Chi. I keep trying to use it, and I keep failing.
More recipes with zha cai please
Hello Mandy, yes, please I'll love to see more recipes with it, or maybe how to make it from scratch? Thanks for the vídeo, love your channel!
Ms. Mandy, if Zha Chi is made from mustard stems, why do many packages call them "pickled radish"?
I have been eating and enjoying the little packages of pickled vegetables with lunches for several years and had no idea there were recipes using these; I would love to see more recipes! Thank you and Merry Christmas!
LOL! I don't know why they call them "Pickled radish". However, there are other types of pickles that are made with radish and taste similar to zhai cai. It may just be a different kind.
This mustard plant with knobby, fist-sized, swollen green stem is known as big-stem or swollen stem mustard. Brassica juncea is the branch it is under but I am not sure of the variety name.
@@angelad.8944 Zha Cai = _Brassica juncea var. 'tumida'_
Yes. Recently, due to genetic sequencing, they are restructuring things in the botanical world and I wasn't sure if they renamed it or not. I am a horticulturalist so sometimes I get stuck in those kinds of technical details and forget that most people would still know it by that name. Thank you for adding it to the conversation. ☺@@violetviolet888
@@angelad.8944 I am very much in the botanic community with ties to Kew and MOBOT. The problem is that China is a closed country and unless you live in the country, it is extremely difficult to source information. Brassica juncea var. 'tumida' is native to where it is grown. China very much segregates specialties so there are very specific places where it is grown out for commercial production.
can you make a recipe on 雪菜?? I used to order it a lot back in Hong Kong Cha Chan Tang. 雪菜肉絲米 😍
God bless all the varieties of noodles to sustain our budgeted lives. Never forget, "when pasta was spaghetti". Iykyk.
Great food here always. ✌️💌🌻
More Zha Cai recipes please!!! I love it and would like to know more ways to use it.
I am so amazed at the Brassica varieties out there. This one is on my bucket list to grow. I did manage to make mei cai/meigan cai over the season and will be enjoying that over the winter. Thank you for teaching us about the uses of this one. It is all so interesting.
Thank you so much for all your information, stories, and recipes. You have such a wonderful light shining through you. You are a Joy to watch and listen to. I feel I am watching a dear friend explaining the dishes to me. 😄 please I would love to learn more about the pickled vegetable, and any other recipes too. 😀thank you once again.
This was so helpful. I remember my mother making sauteed pea sprouts and the thing I loved best about the dish was the garlic and the crunchy salty pieces that were also in the dish. I had been looking for this at the Asian grocery for some time now, but always looked at canned vegetables that never turned out. Now I know what to look for, because I saw the packet of zha cai in the vegetable section of the store and I am definitely going to include that with my next sauteed pea sprout dish. Thanks
Simple, delicious and really comforting. Thank you and please share more zha cai recipes.
Mandy I love your channel. Your videos are educational and useful. I enjoy how informative you are with each recipe without the unnecessary fluff. Thank you so much for your content. Happy new year.
We need more recipes with it!!!!! I only used it for this once and it was delicious
Zha cai is one of my favourite Chinese ingredients, I’d love more recipes ❤😊
I would love to see more Zha Cai recipes as well!
i always love chicken fried rice and beef fried rice.
5:05 That was so satisfying. I replay it many times
Yes! Please more recipes; I actually purchased 2 packs and was wondering what to do with them 😊
i always love chicken noodles fried and beef noodles fried.
To everyone wondering if they should try it, DO IT. I was scared to try it at first bc I can’t handle tons of spicy. These are delicious, not too spicy, crispy and crunchy and salty…yum! I eat it with noodle soups, plain or with rice, etc. it’s so SATISFYING. ❤
Happy New Year Mandy! Just watching you eat that hearty-savory-big bowl of noodles was extremely comforting already. 💜
Please make more zha cai recipes! I love it! I'm that person that will eat zha cai out of the pack right on top of rice or noodles. Soooo yummy!
Would love to see more of Zha Cai! I used to buy these from large brown crocks, which I believe is how the product was shipped from China. I bought a few of the empty crocks for home decor, and I even found some empty ones waiting for the trashman, after hours. (I live in San Francisco - a GREAT Chinatown!) Sometimes the crocks came wrapped in course jute rope or a bamboo basket weave, I think to help prevent breakage during transport.
Hi Mandy.... Could you please make a video how to make Zha Chai.
LOL! Will put that on my list. Thank you
@@SoupedUpRecipesYes!!! Please teach us how to make Zha Cai too. It would be great to be able to make it from fresh stem mustard greens (and then use it, of course).
@@mihaidimitriu7106 It's not made out of the greens (the leaves). The process takes months and full year to year and a half from beginning to end if you want to do it properly. First you have to grow the plant as it is not easy to find as produce in the states even in Asian groceries. I've never seen it for sale and I'm near a Chinatown. It is a type of mustard with a bulbous stem. ( _Brassica juncea var. tumida_ ) The following is ONE example:
1st Dry: stems sliced into strips, hung out to dry.
1st Fermentation: When it’s sufficiently dry, the stems are mixed with salt and left to ferment in sealed ceramic pots for three to six months.
2nd Dry: The mustard green stems are boiled with brown sugar for eight hours and then hung up to dry out again.
2nd Fermentation - Sichuan pepper, star anise and other spices are added, and once again, the mustard green stems are left to ferment in sealed containers for another three to six months.
Thank you so much for all of your authentic and delicious recipes 😍🥰😛
Yes please, more zha cai recipes! My local Chinese market has half a dozen varieties and I only have a couple of recipes that use it. It's so cheap & tasty & nutritious and I always think I should use it more.
Yes, please share more recipes and ideas of how to use Zia cai
The use of pickles in the Chinese cuisine has always been a mystery for me. Now I have an answer thanks to your video. I am very interested in watching more videos on that theme. Thanks for your great work.
I used to eat a dish using this, in Singapore, when I lived there (in 1998). I only knew 1 store selling that dish, but it was my favorite. I can't even remember what that dish was called now!
Yes, yes please more recipes using Zha Cai, thank you Mandy.
"Hot wok.. cold oil.. food no stick", I learned that years ago watching Martin Yan.
this recipe looks great, I can't wait to give it a try.
This looks awesome and I plan to try this. I've been looking for recipes to use the pickled Zha cai. I'd love to see more recipes!! 🥰
Just here to say I love my wok from you, which I just started using....it sure makes a difference to have a wok!
Happy new year and thank you for the video. Zha cai was the food of my childhood, most commonly just paired with pao fan. So good.
Zha cai soup is so tasty and comforting
Zha cai stir fried with pork is one of my favorite dishes! Please consider more recipes, maybe even how to pickle mustard greens at home. 😋
Yes Mandy, please provide more recipes with Zha Cai. Thanks !
I loveeee zha cai. Any recipe using it will be awesome!
👍👍👍👍 Hi Mandy !! Such good, detailed instructions. Great presentation. Thanks for sharing....Michigan
This looks so easy and so comforting and so nutritious. And you won't be hungry 30 minutes later like you would be after the typical high-carb, low-protein, low-fat American breakfast (of a donut and coffee or a bowl of sugary cereal with low-fat milk).
What an absolutely gorgeous breakfast there! Thanks, Mandy, and Happy New Year!
My mom made this for me yesterday! It’s amazingly easy and delicious. Thank you for making these videos
I made this last night and we LOVED it!!
Thank you so much for demonstrating some home style Chinese cooking. It's been hard for me to find them with easy to understand English instructions. With yours, CCD's, and wantanmien's channels, I have been able to sample great home cooking from around China.
@ray_mck: It's been hard for me to find them with easy to understand English instructions" Along with this channel, there are many that are excellent English resources: The Omnivore's Cookbook, Woks of Life, Chinese Cooking Demystified, Red House Spice, & RecipeTin Eats, Made with Lau, all have excellent recipes until Mandy makes one. They're all excellent resources for Chinese cooking.
Oh man I really love this stuff, especially when used as part of rou bang/yook bang. It's a quick and dirty way to pep up an otherwise-plain dish without overwhelming it either. I wouldn't mind seeing your take on that.
Yes please. More recipes. I love this veg. 😋. In Cantonese I call it jar choi.
Yes. More recipes like this please 🙂
I would like more zha cai recipes please. We discovered this amazing vegetable from a restaurant Ma Po Tofu.
Always delicious recipes. Thank you Mindy
Strong smell..mums favourite and we love it...
I love zha cai and would love to see more recipes using it!
fantastic video and recipe! And yes please, I'd love more videos about zha cai and other pickled ingredients I'm not as familiar with and not very confident about using. A friend bought me some pickled long beans and they sit in my cupboard because I'm too scared to use them. thanks so much Mandy!
i always love mangolian beef and mangolian chicken, orange chicken and more.
Thank you!!🤗🥰😋💕💕👍
Mindy, thank you for explaining what this vegetable is. My father used to make dinner using this. Since his passing, I miss his cooking which my siblings and I try to recreate some of his dishes. Mindy, have you heard of Nam Yur? My father made this. It’s a pork stew with potatoes. I’m not sure if I’m pronouncing it correctly. I appreciate any information. Bless you🙏 and thank you for sharing
I love that for hot and sour rice noodle soup.
Hii Mandy. Thank u for the recipe. Plz share more recipe with Ca Zhai. Thanks
I just noticed that you now part your hair on the right and, that you cut your hair! I love your new hairstyle and I can’t believe that it took me this long to notice. Happy New Year Mandy!
I had them when I was in Chongqing the first time and they were sooooooooooo YUMMY! I would love to see you use these more, as well as the other fermented veggies - THANK YOU!
Cookware is also fabulous I must say. 😊
Love your cooking yes more please
We also use the huge ones (cut into smaller pieces) to boil pork rib soup..👍😋😋
My mom used to fry the zhachai with lean pork and some dried chillies until dry (no gravy) and slightly darker ......Either way it is a delicious dish.... 👍👍👍
Yes please show us more recipes
Yum! Merry Christmas and happy year end Mandy.
I like that pot lid. It’s so reflective showing her pretty face😊
Thank you so much! Fantastic recipe!
Use in more recipes! I love this stuff so much. Thank you!
I hope you can make a mini-series which features different Chinese pickles other than zha cai!
Thank you for sharing this recipe with everyone 👍🏻 they are really good
This soup looks delicious! I have not had this pickle but I have had pickled mustard greens which I love. I must try it!!
Please show more with this!!
That wok lid😮 ❤❤❤
I'd like to see a duck w/pickled vegetable souped-up recipe. There is a youtube reel out there but I'd prefer long-form version.
Love your videos. Thanks 😻
Would love to see chicken and beef recipes with Zha Cai! This looked good. I love my wok from you (wish the lid fit better).
Careful with that cutlery! It's extremely sharp and have learned from it myself 😮❤😊.
nice and looks very easy to make.
Looks delicious, Mandy! Thanks and I will try making this
More zha Cai pls!
More recipes of Zha Cai, please.
I would love more recipes for zha cai!
OMG what a coincidence. I was trying to order this soup just the other day but could not remember the name. I would say "you know...chow chow oh so mein" and get dirty looks from the staff. Its typically not on the "American" menu and the "Other" menu (with the good stuff) is not typically in english. So its drama. But thanks to you Mandy I am good going forward! Thanks for the vid
i sometimes eat them as a snack to to my dishes , i mostly love the slight sweeter picled ones with chilli, they delishous. Please show more options
Can you show us how to make something pickled like this in the future? It's old mustard greens, right? I like the spices used in this version.
@doodahgurlie: This is a type of mustard with a bulbous stem that is not easy to find in the United States. You would have to grow the plant ( Brassica juncea var. tumida ) It would take a year to a year and a half from start to finish.
The following is ONE example:
1st Dry: stems sliced into strips, hung out to dry.
1st Fermentation: When it’s sufficiently dry, the stems are mixed with salt and left to ferment in sealed ceramic pots for three to six months.
2nd Dry: The mustard green stems are boiled with brown sugar for eight hours and then hung up to dry out again.
2nd Fermentation - Sichuan pepper, star anise and other spices are added, and once again, the mustard green stems are left to ferment in sealed containers for another three to six months.
There are plenty of other fermented products that would be easier to make for more viewers.
This one looks like a real good late night snack. Frozen chillies, canned zha cai, quick noodle and a tiny bit of pork. Damn, i'm adding it to my repertoire. Keep them chinese munchies coming
Good thanks ❤
I love your videos!
Please do make more recipes with Zha cai
Sounds delicious