another image← Previous revisionRevision as of 20:02, 7 November 2026 Line 28: Line 28: === Pickling and fermentation === === Pickling and fermentation === [[File:Zhacai before and after pickling.png|alt=Pictures of zhacai both whole and halved, with the bright green and white fresh tubers on top, and the consistently olive-green pickled tubers below|thumb|Whole and halved {{Zh|p=zhacai|labels=no}} tubers before (top) and after pickling]] For commercial production of {{Zh|p=zhacai|labels=no}}, the raw tubers are peeled and air-dried, before being placed in cement pools and marinated in a brine solution for about 7 days. After the tubers are removed and pressed to remove the brine, they are placed in another brine pool (often saltier than the first) for 20 to 30 days. They are then pressed and placed in a third, saltier pickling brine for anywhere between 4 to 6 months, before being again pressed to dry. The salty brines inhibit microorganisms and enzymes present in the tubers. In the third pickling stage, the high salt content greatly slows microbial [[lactic acid fermentation]], allowing for a longer pickling period and the emergence of more complex flavors.{{Sfn|Li et al.|2023|p=3156}}{{Sfn|Yang et al.|2021|pp=1646–1647}}{{Sfn|He|Li|Tang|2014|pp=18–19}} An alternative pickling process developed by the 2010s instead uses four stages using reduced saltiness, removing the tubers once a desired acidity level is reached for each stage. This allows for the pickling process to be shortened under 4 months, and reduces the effort needed to desalinate the tubers following pickling.{{Sfn|Li et al.|2023|p=3155}} For commercial production of {{Zh|p=zhacai|labels=no}}, the raw tubers are peeled and air-dried, before being placed in cement pools and marinated in a brine solution for about 7 days. After the tubers are removed and pressed to remove the brine, they are placed in another brine pool (often saltier than the first) for 20 to 30 days. They are then pressed and placed in a third, saltier pickling brine for anywhere between 4 to 6 months, before being again pressed to dry. The salty brines inhibit microorganisms and enzymes present in the tubers. In the third pickling stage, the high salt content greatly slows microbial [[lactic acid fermentation]], allowing for a longer pickling period and the emergence of more complex flavors.{{Sfn|Li et al.|2023|p=3156}}{{Sfn|Yang et al.|2021|pp=1646–1647}}{{Sfn|He|Li|Tang|2014|pp=18–19}} An alternative pickling process developed by the 2010s instead uses four stages using reduced saltiness, removing the tubers once a desired acidity level is reached for each stage. This allows for the pickling process to be shortened under 4 months, and reduces the effort needed to desalinate the tubers following pickling.{{Sfn|Li et al.|2023|p=3155}}