A

Figure 7 Mustards are deposited and spread with dry salt into wells for fermentation. (A) Mustards are deposited into wells and pressed by weights; (B) mustards are sealed and pressed by stones for fermentation.

product that went through an in-container secondary fermentation, whereas mei-kan-choy is an intermediate moisture fermented product. The schematic flow chart of processing is shown in Fig. 8.

The initial procedure is the same as that of leaf mustard pickle preparation. After fermentation, the leaf mustard pickle is divided into inner heads (Fig. 2B) and outer leaves and subjected to solar drying. For large-scale production, the whole pickles are cut vertically through the stems and hung on bamboo sticks for sun drying (Fig. 9).

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