Vegetables and plums are salted and allowed to ferment with the help of Lactic acid bacteria. Depending on the desired product, the vegetable may also be fermented with Chinese wine and spices. Some types of these preserved vegetables are produced through being repeatedly dried after the fermentation.
- Meigan cai (梅菜)
- Suan cai (酸菜)
- la bai cai
- Tianjin preserved vegetable (冬菜)
- Prunus mume (酸梅)
- Zha cai (榨菜)
- Gong cai (貢菜)
Read more about this topic: Chinese Pickles
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