Sour Vegetable

Sour Vegetable (酸菜, suān cài) is a type of fermented Chinese mustard greens, known for its tangy, salty flavor and slightly crunchy texture. Common in Chinese and Southeast Asian cuisines, it’s made by pickling mustard greens in a brine of salt and water, sometimes with rice water or chili for added depth. Sour vegetable is often stir-fried with pork, used in soups (like fish head soup or suan cai yu), or added to noodles and rice dishes to provide a refreshing contrast and umami kick. Rich in probiotics and bursting with flavor, it's a pantry staple in many Asian households.