Meigan cai
China. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Meigan cai. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days.
English Wikipedia, Meigan cai, CC BY-SA 4.0.
Same region
Fields on this page come from Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.