aem > wrote:

> They are crunchier and less fermented than
> Sichuan preserved vegetable, which I think is usually some kind of
> Napa-type cabbage.

Mustard roots and stalks. 'zhacai' in Mandarin, which is similar to
what you're calling the non-preserved vegetables. It's often sold
shredded in sturdy plastic bags.

I had a couple pictures of some I bought but I can't find them right
now.

-sw