Description
Authentic Sichuan Zhacai – Fermented Mustard Stem with Soy Sauce & Sesame Oil
This product brings you the true taste of traditional Sichuan zhacai, crafted using time-honored methods that include air-drying, lactic acid fermentation, and aging in clay jars for about a year with over a dozen carefully selected spices.
The main ingredient, known as “Qingcaitou”, is the knobby stem of a large mustard green called Dajiecai. These stems are first air-dried to concentrate their unique texture and flavor, then salt-pickled and naturally fermented. Afterward, they are blended with traditional Chinese spices—many of which are also used in herbal medicine—and tightly packed into clay jars, where they ferment and mature for around 12 months.
To make this authentic delicacy more versatile for everyday use, we’ve seasoned it with soy sauce, sesame oil, and other savory ingredients. It’s ready to enjoy as a flavorful side with rice, an appetizer, or as a cooking ingredient for stir-fries and soups.
The name “Zhacai” (榨菜) comes from the traditional fermentation process of pressing the mustard stems tightly into jars.
