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Zha Cai | Local Condiment From Sichuan, China | TasteAtlas
Zha Cai | Local Condiment From Sichuan, China | TasteAtlas
Zha Cai | Local Condiment From Sichuan, China | TasteAtlas
Zha Cai | Local Condiment From Sichuan, China | TasteAtlas
Zha Cai | Local Condiment From Sichuan, China | TasteAtlas
Zha Cai | Local Condiment From Sichuan, China | TasteAtlas

Zha cai

(Cha tsai, Sichuan vegetable, Szechwan vegetable, Chinese pickled vegetable, 榨菜)

Zha cai is pickled stem of mustard cabbage from Sichuan. The stems are traditionally rubbed with salt and pressed in order to release excessive moisture. Later on, they get rubbed with spicy, red chili paste and are left to ferment in large earthenware vessels.


Zha cai can be used in a number of dishes and is usually braised, cooked, stir-fried, placed in soups, or consumed on its own as a pickle. The pickle is rich in umami and adds a flavorful savoriness to foods. It has a crisp, firm texture and a unique, sweet, spicy, and salty flavor.


Many people like to consume it with rice and fried eggs or as a garnish on top of numerous noodle soups.