Dry-salted - Southern China
Hum choy
The southern Chinese cousin of pak-gard-dong, and the only recipe on this site whose liquid is rice-washing water. Four days, sealed, and it keeps two months if you leave the seal alone.
4 steps, every one quoted from FAO Bulletin 134 6.1.3. The step labels are this site's; the sentences under them are not.
Quantities
No source consulted here states a quantity for Hum choy - not a percentage, not a ratio. The method below is what was recorded and the amounts were not, so this site prints none. Judging the salt by eye is exactly the part of a ferment worth not guessing at, and the general method for this family of pickles carries figures that this one does not.
Every number the source states
- Fermentation time
- four days
- Covered with
- Rice water, from washing rice grains
- Keeps for
- up to two months if the seal is not broken
The pots are sealed and the leaves allowed to ferment for four days.
The wilted leaves are placed in earthenware pots and covered with rice water, obtained after washing rice grains.
The product can be stored for up to two months if the seal is not broken (Steinkraus, 1996).
Method
Numbered for your place in the list. Every sentence below is the source's own, verified against the page it came from when this table was last built from the sources.
Wash
The leaves are washed and drained.
Salt and dry
They are then covered in salt and hung on racks to dry in the sun.
Pack and cover
The wilted leaves are placed in earthenware pots and covered with rice water, obtained after washing rice grains.
Seal and ferment
The pots are sealed and the leaves allowed to ferment for four days.
What else the source says
- Storage
- The product can be stored for up to two months if the seal is not broken (Steinkraus, 1996).
Before you make this
This site is a reference and not a food safety authority. It reports what named sources published and does not certify that any preparation is safe. The safety page sets out what the sources themselves say about acidity, about surface growth and about when to throw something away, and equipment lists the instruments the numbers above cannot be checked without.
The full record for this pickle, including every source consulted and the ones that disagree, is on its tradition page.
Other dry-salted recipes
- Sauerkraut, USDA home method
- Dry-salted lime pickle
- Dry-salted cucumber pickle
- Sauerkraut
- Dry-salted vegetables, the general method
- Pak-gard-dong
- Tempoyak
Method and asides from FAO 134 Battcock, M. and Azam-Ali, S. (1998) Fermented fruits and vegetables: A global perspective. FAO Agricultural Services Bulletin No. 134. Food and Agriculture Organization of the United Nations, Rome. Numbers from the same source, extracted separately and listed on methodology.