Pickles · FFET10055
Fuling Zhacai
Fuling zhacai uses a three-stage salting process, and its traditional craft entered the second national intangible heritage batch.
Mural guide
Napa cabbage in a large clay vat is pressed down with a stone, a pickle crock beside it has water in its rim groove, plates hold sliced sour cabbage and mixed pickles, and a bowl of pickle shreds is dressed with chili oil and sesame.
Vegetables kept by salting or fermenting: sour cabbage, brined pickles and salted greens.
The official heritage entry places Fuling zhacai in Fuling, Chongqing, and dates its creation to 1898. It describes air-drying, three rounds of salting, pressing and later fermentation, and identifies the craft as a 2008 second-batch national intangible cultural heritage item.