Zha cai

Zha cai, also known by various names such as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi, is a pickled mustard plant stem originating from Chongqing, China. In English, it is sometimes referred to as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable. The preparation of zha cai is a detailed process: it involves salting, pressing, drying, rubbing with hot red chili paste, and fermenting the stem in an earthenware jar, similar to the method used for Korean kimchi.

The flavor of zha cai is a delightful fusion of spicy, sour, and salty, with an aroma reminiscent of sauerkraut but with a kick from the chili paste. Its texture is distinct—crunchy yet tender—comparable to Western pickled cucumbers. Before using zha cai, it is typically rinsed to remove excess chili paste and salt. To further reduce its saltiness, the strips can be soaked in water. The taste of zha cai varies by region and brand, ranging from sweet to spicy, salty, or sour.

Zha cai is a versatile ingredient in Chinese cuisine. It appears in dishes such as Sichuan Dan dan noodles, soups made with ground pork and mifen, and as a flavorful addition to rice congee. It is typically sliced into thin strips and used sparingly due to its intense saltiness. Popular dishes featuring zha cai include "Noodles with Zha Cai and Shredded Pork" and ci fan tuan in Shanghai cuisine. In Japan, zha cai, known as zāsai, is commonly found in Chinese restaurants, though it is usually milder to suit Japanese preferences. Additionally, zha cai can be sliced and sautéed like other vegetable stems in various Chinese dishes.