In Tongguan Ancient Town along the Xiangjiang River in Changsha, almost every family follows the tradition of pickling vegetables in clay jars.

The secret to making delicious Tongguan pickled vegetables lies in the jars and cellars. Compared with modern glass jars, the locally-made old clay jars are breathable yet impermeable. The older the jars, the more mellow the flavor of pickles. Moreover, the relatively constant temperature and humidity in a cellar are conducive to the effective fermentation of probiotics, thus adding unique flavors to the vegetables.

The process for making Taoshulian Pickled Vegetables in Clay Jars is as follows:

1. Picking vegetables

2. Cleaning vegetables

3. Cutting and drying vegetables

4. Adding salt to vegetables

5. Sealing vegetables in clay jars

6. Taking vegetables out of the jars

7. Soaking vegetables in water for desalting

8. Adding ingredients to vegetables

9. Sealing the flavored vegetables in jars and placing them into a cellar for fermentation

10. Finished products

Chinese source: Changsha Intangible Cultural Heritage Exhibition Hall

Photo source: Wangcheng District Cultural Center