Description
- The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tsatsai.
- The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.
- This preservation process is similar to that used to produce Korean kimchi.
- Pack of 2 Packet X 80gm
Zha cai ([a 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 English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself.