Pickled Mustard Stem (Zha Cai)
The king of crunchy textures! Enchanted mustard pickles to deepen the taste of the soup
Description
A pickle where swollen mustard stems are salted, rubbed with spices, and fermented long-term in jars. An umami bomb essential for Taiwanese noodle dishes and soups.
Classification: For Everyone,Bottled/Preserves,Taiwanese Crunchy Pickle
Shops selling Pickled Mustard Stem (Zha Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard stems
- Salt
- Chili
- Spices like five-spice
Instructions
- [Prep/Usage]
- [Desalting (Must)] Whole lumps sold have intense salt/spices. Wash surface, julienne (Si), soak in water for 15-
- mins to desalt, squeeze firmly. *Sliced jarred packs are convenient.
- [Zha Cai Rou Si Mian] Fragrantly sauté with shredded pork (Rou Si) in sesame oil, pour chicken broth, add noodles. Zha Cai's saltiness and unique acidity melt into the soup, making supreme salt ramen.
- [Soup Ingredient] Adding it to soup with boiled dumplings (Zha Cai Rou Si Tang Jiao) offers the ultimate contrast between chewy skin and crunchy Zha Cai.
Learn more Substitutes, pairings, tips
Key spices
Lactic fermented aroma and spices like five-spice
Substitutes at Japanese supermarkets
Japanese store-bought seasoned Zha Cai (no desalting needed, fry as is)
Pairing
Zha Cai Rou Si Mian, Boiled dumpling soup, Pork stir-fry
Trivia
[For Everyone] Unlike the 'seasoned Zha Cai (jarred, tossed in sesame oil)' familiar in Japan, the lumps sold in Taiwanese markets serve as 'cooking dashi/saltiness'. The crunchy ('Cui Cui' in Taiwanese) texture gives a vibrant rhythm to soft noodles and pork dishes. A master supporting role.
Eating tips & etiquette
[Unique Eating] Put finely chopped Zha Cai heavily into Taiwanese breakfast 'Xian Doujiang' (savory soy milk soup) along with Youtiao (fried dough) as a texture accent!
Allergen
None