Suan-tsai
Fermented mustard leaf, chinese cabbage, cabbage - Taiwan. 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 Suan-tsai. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Character
Described in the literature as acidic, sour, dry.
Other ingredients: Salt.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Enterococcus faecalis
- Lactobacillus alimentarius
- Lactobacillus brevis
- Lactobacillus coryniformis
- Lactobacillus farciminis
- Lactobacillus plantarum
- Lactobacillus versmoldensis
- Leuconostoc citreum
- Leuconostoc mesenteroides
- Leuconostoc pseudomesenteroides
- Pediococcus pentosaceus
- Weissella cibaria
- Weissella paramesenteroides
- Tetragenococcus halophilus
The published record
| Source | What it says |
|---|---|
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same substrate
- Burong mustala
- Dakguadong
- Dha muoi
- Dua muoi
- Fu-tsai
- Gundruk
- Inziangsang
- Pak-gard-dong
- Sayur asin
- Kimchi
- Pao cai
- Sauerkraut
- Sauerkraut (USDA home method)
Same region
Fields on this page come from Literature. 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.