📝 About This Recipe
Pao Cai is the vibrant, lacto-fermented heartbeat of Sichuan cuisine, offering a complex profile of sour, salty, and subtly spicy notes. Unlike vinegar-based pickles, this traditional 'Old Brine' method relies on natural fermentation to create a probiotic-rich side dish with an addictive crunch. Each bite delivers a refreshing zing that perfectly balances the numbing heat of a classic Sichuan meal.
🥗 Ingredients
The Brine Base
- 1.5 liters Filtered Water (must be boiled and cooled to room temperature)
- 60-80 grams Sichuan Coarse Sea Salt (non-iodized is essential for fermentation)
- 30 grams Rock Sugar (provides food for the bacteria and adds shine)
- 1 tablespoon Sichuan Peppercorns (both red and green for depth)
- 3 pieces Star Anise (whole)
- 2 tablespoons Baijiu (high-proof Chinese sorghum liquor to prevent mold)
- 10-15 pieces Dried Red Chilies (Sichuan Erjingtiao preferred)
The Vegetables
- 300 grams Daikon Radish (peeled and cut into thick batons)
- 200 grams Carrots (sliced into thick rounds or sticks)
- 1/2 head Cabbage (torn into large 2-inch pieces)
- 100 grams Long Green Beans (ends trimmed)
- 50 grams Fresh Ginger (sliced into thick coins)
- 6-8 pieces Garlic Cloves (peeled and left whole)
- 2 stalks Celery (cut into 2-inch segments)
👨🍳 Instructions
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1
Sterilize a large glass fermentation jar (preferably a traditional water-seal Sichuan jar) with boiling water and dry it completely. Any trace of oil or 'raw' water will ruin the fermentation.
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2
Boil 1.5 liters of filtered water in a pot. Dissolve the sea salt and rock sugar into the water while hot, then let it cool completely to room temperature.
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3
Wash all vegetables thoroughly. Spread them out on a clean kitchen towel or cooling rack and let them air-dry completely for 2-4 hours. They must be bone-dry before entering the jar.
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4
Place the dried ginger, garlic, star anise, and Sichuan peppercorns at the bottom of the sterilized jar.
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5
Pack the vegetables into the jar tightly, layering the harder vegetables (radish, carrots) at the bottom and the lighter ones (cabbage) on top.
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6
Pour the cooled brine over the vegetables until they are completely submerged. If they float, use a sterilized fermentation weight to keep them down.
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7
Add the dried red chilies and pour the Baijiu over the top of the brine. The alcohol acts as a disinfectant and adds a distinct aroma.
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8
Seal the jar. If using a water-seal jar, fill the moat with clean water. If using a standard jar, close the lid but don't tighten it 100% to allow gases to escape.
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9
Place the jar in a cool, dark place away from direct sunlight. Let it ferment for 7 to 10 days.
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10
Check the water seal daily (if applicable) and top it up as needed to maintain the vacuum.
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11
After 7 days, use clean, oil-free chopsticks to taste a piece of cabbage. It should be pleasantly sour and crunchy. If it's not sour enough, let it sit for another 2-3 days.
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12
Once the desired flavor is reached, transfer the jar to the refrigerator to slow down the fermentation process.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of beneficial bacteria and darken the vegetables. Ensure every utensil and the jar itself is completely free of oil; even a tiny droplet can cause 'white flowers' (mold) to grow. If you see a thin white film on top, don't panic—it's likely Kahm yeast; just skim it off and add a splash more Baijiu. As you eat the vegetables, you can add new ones to the 'old brine.' The flavor actually improves over months and years of use. For the best texture, use the thick stems of the cabbage rather than the thin leafy ends.
🍽️ Serving Suggestions
Serve as a palate cleanser alongside a spicy Sichuan Hot Pot or Mapo Tofu. Finely chop the pickled radish and stir-fry it with minced pork for a classic 'Shao Zi' topping. Enjoy as a breakfast side with a bowl of plain rice congee and a salted duck egg. Pair with a cold glass of light lager or a floral Jasmine tea to contrast the salty-sour notes. Use the brine itself as a starter for your next batch or add a spoonful to soups for an instant flavor boost.