Mustard Root / Rutabaga style (Jie Cai Ge Da)
ザーサイの親戚！？真っ黒な漬物の正体になる「ゴツゴツの根っこ」
Description
A mustard variety where the swollen 'root' is eaten. Resembles Kohlrabi but with a lumpier surface and unique strong heat/flavor. The absolute raw material in Northern China (Beijing etc.) for making 'Black Pickles' (Xian Cai), a vital winter vitamin source.
Classification: Hardcore, Ingredient, Vegetable, Jie Cai Ge Da, Mustard Root, Zha Cai Raw Material, Pickles, Regional Ingredient, Northern Cuisine
Shops selling Mustard Root / Rutabaga style (Jie Cai Ge Da)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Brassica juncea var. napiformis
Instructions
- [Typical Uses]
- [Making Xian Cai (Pickles)]: Salt-cure whole for months until black; julienne to eat with congee or fry with meat (Soul of Beijing breakfast).
- Julienne raw and fry with meat (heat acts as an accent).
Learn more Substitutes, pairings, tips
Key spices
Punchy flavor like a stronger、wilder daikon heat. Develops slight sweetness when heated
Substitutes at Japanese supermarkets
Substitute with JP 'Raw Zha Cai' or the hard base of a Daikon
Pairing
Plain Congee / Minced Pork / Garlic
Trivia
Extremely hard/fibrous; requires 'over-the-top' thick peeling. A stir-fry made from this with meat beats any high-end dish as a rice companion.
Eating tips & etiquette
JP-favorite 'Zha Cai' is a different variety (swollen stem) from Chongqing, but 'Jie Cai Ge Da' is the Northern representative. It's the identity of the pitch-black pickles sold at Beijing's historic 'Liu Bi Ju'.
Allergen
None