Pickled vegetables have always been a Hakka specialty. They are food items that can be preserved for a long time. Various dishes have been invented using pickled vegetables. An example is planting radish between harvests of rice. In addition to eating it fresh, it can be cut into chunks (Luo Bo Gan), shredded (Luo Bo Si), or sliced (Luo Bo Qian). They become three different kinds of foodstuff that look different while all are made of radish.
Luo Bo Gan is often used as the stuffing of Zong Zi. Luo Bo Si is used as the stuffing of Cai Bao or is stir-fried with eggs. Luo Bo Qian looks pleasing to the eye and is used to make soup. Some people believe that if Luo Bo Gan is aged for 20-30 years, it makes good drink or food and can treat internal heat and sore throat, which demonstrates how thoroughly radish is used by Hakka people.
Leaf mustard is the kind of vegetable Hakka people grow between rice harvests. With theirs skillful pickle
technique, Hakka people turn leaf mustard into several famous Hakka specialties. Depending on the degree of dryness, there are Suan Cai, Fu Cai, and Mei Gan Cai.
Add salt to leaf mustard and dry. Put it in a jar and let it ferment. This is Suan Cai. Put it under the sun for several days. This is Fu Cai. Fu Cai becomes Mei Gan Cai after it dehydrates completely.
Other pickle dishes include gourd, fish, Tofu, pineapple sauce, and fermented beans. These are common Hakka dishes that can be cooked, stir-fried, or turned into lunch boxes. In addition to being a seasoning, the traditional red yeast has become some kind of health food in modern days that is capable of lowering blood pressure and cholesterol.