Dianjiang Pickled Melon

Dianjiang Pickled Melon

　　Produced in Dianjiang, Chongqing.

Made from locally sourced premium flower melons and homemade wheat paste, the process begins with piercing the melons and curing them in a lime-salted brine to form the melon base. The melon base, koji yellow, and refined salt are then layered in batches into fermentation vats. The vats are turned daily, and the melons are massaged to develop a date-like surface texture. By this time, the koji yellow has also gelatinized. Through sun exposure and dew at ambient temperatures, natural fermentation promotes enzymatic breakdown; meanwhile, the melon bodies lose moisture and brine while absorbing the sauce, allowing the flavors to intermingle. The melons contract from losing brine and expand from absorbing the sauce. After about two months, when the melons and sauce have matured together, the product is ready.