paocai

Paocai is a traditional Sichuanese pickled vegetable dish. It is made by fermenting various vegetables in a brine of salt, spices, and often chili peppers. The vegetables are typically cut into bite-sized pieces and submerged in a large ceramic jar filled with the brine. Common ingredients include radishes, cabbage, cauliflower, green beans, and chili peppers.

The fermentation process gives paocai its characteristic sour and spicy flavor profile. The brine is often reused and replenished over time, with older brine contributing to the complex taste of newer batches. The extended fermentation can last for weeks or even months, depending on the desired level of sourness and texture.

Paocai is a staple in Sichuan cuisine and is served as a condiment or side dish with many meals. It can be eaten as is, stir-fried, or incorporated into other dishes. Its tangy and refreshing taste makes it a popular accompaniment to rich and oily Sichuanese foods. The dish is also known for its probiotic qualities due to the fermentation process. Variations of pickled vegetables exist throughout China, but Sichuan paocai is distinguished by its liberal use of chili and Sichuan peppercorns, which impart a numbing sensation.