• This seasoned Sichuan zha cai is made from the traditional process of air-drying the knobby stem of Ta-Tsai mustard, followed by lactic fermentation and a year-long maturation packed tightly in earthen jars with a blend of more than ten spices.
  
  
• The preserved vegetable is then lightly seasoned with sesame oil, soy sauce, and other flavourings to make it easy to enjoy as a side dish, appetiser, or cooking ingredient.
  
  
• Its distinctive crunch and deep umami come from the meticulous curing and slow ageing that define authentic Sichuan zha cai.
  
  

Keep refrigerated after opening

*Photo for reference only.