Huai'an Large-headed Vegetable

Huai'an Large-headed Vegetable

　　The large-headed vegetable

　　The large-headed vegetable, also known as knobby vegetable or mustard tuber, is produced in Huai'an, Jiangsu. First, select large-headed vegetables weighing over half a pound with neat and attractive appearances as raw materials, then peel off their outer skins. Stack the skinned vegetables and cover them with mats. After five to seven days, place them in a vat to “freshen” (soak). During the soaking period, pound them once daily with a wooden mallet. After three to four days, wash them clean in the brine and remove them, then transfer them to another vat to freshen for another three to four days, resulting in a semi-finished product. Wash the semi-finished product clean in the brine, remove it, and pour it into vats, jars, or cement pools. Spread it flat, tamp it down firmly, press it solidly, cover it with mats, and weigh it down with bluestones. Then pour in clarified old brine — this step is called “sealing the vat.” During this time, salt and brine should be added appropriately. The so-called old brine refers to the pickling liquid that has been used for more than three years to pickle large-headed vegetables. Around the Dragon Boat Festival, the old-brine large-headed vegetables are ready for pickling. After this process, they will not turn sour or rot during the summer, and the longer they are stored, the richer their umami flavor becomes.

　　Specialty shops on Hanxin South Road and Dongmen Street specialize in various local specialties

　　Contact numbers: 0517-87126933, 85109176

　　Available at supermarkets and hypermarkets such as Suguo, Lotte Mart, Walmart, and Nonggongshang in central Huai'an and Huai'an District.