Zha Cai and Fermentation

  In China, everyone knows a tasty food named Zha cai (the pungent mustard stews), which is made by fermentation.  The taste of Zha cai is a combination of spicy, sour, and salty.  Zha cai is originated in Sichuan, China, and it became to a popular food in everywhere of the world.  Fermentation is an essential part of making Zha cai, and it looks like the same way to make Korean kimchi.  In ancient China, Chinese people do not have any vegetables during winter; therefore, they used the mustards' stems to make Zha cai.  These Chinese people put stems, pepper, and salt together in a water vat.  After several days, they take these stem out and cut into little pieces.  The chefs may use these pieces to stir-fry the dinner, to stew soups, and to make side dishes.  Fermentation occurs when the stems in the water.