It takes about two hours to fill one large barrel, using about 750kg of coarse salt.
“It is physically very demanding work. But this traditional way of pickling in wooden barrels is a cultural treasure. We should do everything possible to sustain this traditional trade,” said Kao Chun-chang (高春昌), a 72-year-old hired laborer.
“After the barrels are filled with mustard greens to start the pickling process, we have to climb up there to stamp down on the pile twice day, once in the morning and once at night,” Lin Kuo-yi said.
“After a half-month, the fermentation process is complete. After removing the bitter-tasting brine fluid, the greens are ready. The pickled mustard greens are best served with pork belly, stir-fried vegetables and steamed duck dishes,” he said.