📝 About This Recipe
Hailing from the Fuling District of Chongqing, Zha Cai is often hailed as the 'king of pickles,' prized for its unique crunch and complex savory-spicy profile. This recipe guides you through the traditional process of drying, salting, and fermenting the knobby Brassica juncea tuber with a signature blend of Sichuan peppercorns and aromatic spices. The result is a versatile umami powerhouse that adds incredible depth to soups, stir-fries, and simple morning rice congee.
🥗 Ingredients
Main Ingredients
- 2 kg Fresh Mustard Tubers (Brassica juncea var. tumida) (knobby variety, cleaned and trimmed)
- 150 grams Coarse Sea Salt (non-iodized to ensure proper fermentation)
- 2 tablespoons Brown Sugar (to balance the saltiness)
- 2 tablespoons Shaoxing Rice Wine (high quality)
Aromatic Spice Rub
- 2 tablespoons Sichuan Peppercorns (toasted and finely ground)
- 3 tablespoons Dried Red Chili Powder (Sichuan Erjingtiao preferred for color and mild heat)
- 1 teaspoon Five-Spice Powder (store-bought or homemade)
- 3 pieces Star Anise (ground into powder)
- 1/2 teaspoon Cinnamon Powder
- 1/4 teaspoon Licorice Powder (optional for traditional sweetness)
- 30 grams Fresh Ginger (finely minced into a paste)
- 4 cloves Garlic (finely minced into a paste)
👨🍳 Instructions
-
1
Thoroughly wash the mustard tubers, using a small brush to clean the crevices of the knobby exterior. Trim away any particularly woody or bruised spots, but keep the overall shape intact.
-
2
Slice the tubers into thick wedges or uniform strips about 1/2 inch thick. This ensures even salt penetration and a consistent final texture.
-
3
Place the tubers in a large non-reactive bowl and toss with 100g of the sea salt. Massage the salt into the tubers for 5 minutes until they begin to release moisture.
-
4
Place a heavy weight (like a clean stone or a water-filled pot) on top of the salted tubers and let them sit at room temperature for 24 hours to express excess water.
-
5
Drain the brine and spread the tubers out on a bamboo mat or wire rack. Allow them to air-dry in a cool, ventilated area for 1-2 days until they feel slightly leathery but still pliable.
-
6
In a dry pan over low heat, toast the Sichuan peppercorns until fragrant. Once cooled, grind them into a fine powder along with the star anise.
-
7
In a mixing bowl, combine the ground peppercorns, chili powder, five-spice, cinnamon, licorice powder, brown sugar, minced ginger, and garlic paste.
-
8
Add the remaining 50g of salt and the Shaoxing rice wine to the spice mixture, stirring until a thick, aromatic paste forms.
-
9
Toss the semi-dried mustard tubers into the spice paste, ensuring every crevice and surface is thoroughly coated with the red spice mixture.
-
10
Sterilize your glass jars. Pack the spiced tubers into the jars tightly, pressing down firmly to remove any air pockets as you go.
-
11
Leave about an inch of headspace at the top. Seal the jars tightly and store them in a cool, dark place (or the refrigerator for a slower, more controlled ferment).
-
12
Allow the Zha Cai to cure for at least 14 days. The flavors will deepen and the salt will mellow over time. Once opened, store in the refrigerator and use within 3 months.
💡 Chef's Tips
Always use non-iodized salt as iodine can inhibit the beneficial bacteria needed for fermentation. Ensure all utensils and jars are completely oil-free; any trace of grease can cause the pickles to spoil. If the tubers are too salty when you are ready to eat them, simply rinse them under cold water or soak them for 10 minutes before cooking. For the best texture, look for mustard tubers that are firm and heavy for their size, indicating they are fresh and juicy. If you cannot find fresh mustard tubers, this same spice rub works beautifully on kohlrabi or thick broccoli stems.
🍽️ Serving Suggestions
Finely mince the Zha Cai and use it as a savory topping for hot rice congee or savory silken tofu (Douhua). Stir-fry thin strips of Zha Cai with shredded pork and green bell peppers for a classic Sichuan home-style dish. Add a tablespoon of chopped Zha Cai to your noodle soup base to provide an instant umami boost and crunchy contrast. Serve a small dish of thinly sliced Zha Cai drizzled with toasted sesame oil as a refreshing appetizer or palate cleanser. Mix into the filling for steamed buns (Baozi) or dumplings to add a salty, spicy 'pop' of flavor.