The pickle consists of a whole head of various vhttps://en.wikipedia.org/wiki/Meigan_caiarieties of Chinese mustards and cabbages (芥菜 (leaf mustard)、油菜 (rape)、白菜 (Chinese cabbage) that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant.