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Yibin Yacai (Suimi Yacai, Sichuan Preserved Mustard Green), Set of 2
$11
A must-have for dan dan noodles
Yibin yacai is another one of those only-in-Sichuan ingredients. All of China loves a preserved vegetable, but this particular example—fermented mustard-green stems—is made only in Yibin, a county in southern Sichuan Province. Yibin yacai is found most famously in dan dan noodles and dry-fried green beans, where it is absolutely indispensable. But it also provides a deep veggie essence to all kinds of sauces and dishes in Sichuan cooking.
Yacai is generally used as a cooking ingredient as opposed to a condiment. Do not confuse it with zhacai, the other well-known preserved mustard from Sichuan that is most often eaten as a condiment. They are quite different in texture and taste.
Made from the stem of a kind of mustard plant that grows in Sichuan, yacai is dried, flavored and fermented in a multistep process that ends in a one-of-a-kind taste—not too salty, sweet or spicy, just savory and sour veggie essence. The “suimi” prefix for this type means “broken rice,” or that it has been minced rather than left as long stems.
Heritage Process
Here is the process for making yacai according to Chengdoo magazine (written by Mala Market friend Jessie Levene, reporting from the factory):
“Yacai’s primary ingredient is jiemocai, a type of mustard green native to southeast Sichuan. Four to five months after being planted, the mustard green plants are harvested in the ninth lunar month. The leaves are then discarded, the stems sliced into even strips, and the strips hung out on poles to dry.
“The making of yacai is unusual among Sichuanese ingredients in that it demands two fermentation stages—others, such as doubanjiang (chili bean paste) and douchi (fermented black beans) require only one.
“Once sufficiently dry, the mustard green stems are mixed with salt and left to ferment in sealed containers for three to six months. Small ceramic pots called tutan are traditionally used. Once this first stage is complete, the mustard green stems are boiled with brown sugar for eight to nine hours and then hung up to dry out once more. Next, star anise, Sichuan pepper, and other spices are added, and again, the mustard green stems are left to ferment in sealed containers for another three to six months.”
Sichuan Yibin Suimi Yacai Co. created this preserved vegetable in 1921. Imitators use copycat packaging, but their pickles do not taste the same as the original.
Compare To
China is full of preserved and pickled vegetables with distinctly different tastes. Another well-known pickle from Sichuan is zhacai, which is made from the tuber of a mustard green plant. Here is how the two differ:
While yacai is savory, salty and slightly sweet, zhacai is slightly sour and often spicy.
Yacai is a cooking ingredient, and zhacai is a ready-to-eat condiment.
Yacai is a component of dan dan noodle sauce, and zhacai is often a topping for Sichuan noodles, particularly in its hometown of Chongqing.
Yacai is sometimes prepped by rinsing, zhacai is ready to eat right out of the package.
How To Use It
Like most naturally fermented foods, yacai is salty. Some recipes call for rinsing the yacai in cold water to reduce saltiness, usually when used in large quantities (as opposed to seasoning). Simply remove the yacai from its package and rinse under cold running water for 10 seconds, then drain and squeeze out the excess water.
If the amount called for, like a noodle topping, is not much, you can use the yacai directly from the packet without rinsing. Be sure to taste-test the dish before adding additional salt, as it likely will no longer need it.
Storage
Yacai comes packaged in a foil packet and can be stored at room temperature until opened. After opening, we recommend transferring it to a glass jar with a tight-fitting lid and refrigerating. Fermented foods keep indefinitely if stored properly in the refrigerator and not cross-contaminated. If storing in the foil packet, then follow the best-by date.
Please note that this company prints the PRODUCTION DATE on the packaging. This is NOT the expiration date.
Ingredients + Nutrition
Size: Set of two packages, 230g (8.1 oz) each
Please note that this company prints the PRODUCTION DATE on the packaging. This is NOT the expiration date.
Ingredients: mustard greens, salt, raw sugar, compound spices (chili, ginger, Sichuan pepper, Chinese cinnamon, fennel, clove, Chinese nutmeg, garlic), potassium sorbate, acesulfame-k
Gluten Free
Nutrition Facts
Servings: 8 per package
Serv. size: 1 oz (28g)
Amount per serving: Calories 60
Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1160mg (50% DV), Total Carb. 15g (5% DV), Fiber 1g (4% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 1g Vit. D (0% DV), Calcium 108mg (8% DV), Iron (0% DV), Potas. (0% DV).
