Paocai that is eaten in two days is obviously more about flavor than preserving. After two days the vegetables are still very crisp, and the salt maintains, even brightens, the color. Zhacai is made with salt instead of brine, alternating layers of vegetables with layers of salt crystals. In time a brine is formed from the juices the salt pulls out of the vegetables. When a peasant has a baby girl, the family puts up a vegetable every year and gives the jars to her when she's married. This shows how long zhacai is kept before eating. The original medieval idea was to marry her after twelve or fifteen jars. Today
( Mark Kurlansky )
[ Salt: A World History ]
www.QuoteSweet.com