📝 About This Recipe
A cornerstone of Sichuanese cuisine, Pao Cai is a vibrant, lacto-fermented pickle characterized by its crisp texture and complex, numbing-spicy profile. Unlike vinegar-based pickles, this 'living' brine develops deep umami and probiotic richness over time, utilizing the legendary Sichuan peppercorn and rock sugar for a perfect balance. It is an essential palate cleanser that brings a bright, probiotic punch to any heavy meal.
🥗 Ingredients
The Brine Base
- 1.5 liters Filtered Water (must be chlorine-free to protect healthy bacteria)
- 60 grams Sea Salt (non-iodized; roughly 3-4 tablespoons)
- 30 grams Yellow Rock Sugar (provides a mellow sweetness and crisp texture)
- 1 tablespoon Sichuan Peppercorns (red or green for citrusy numbness)
- 3 whole Star Anise
- 1 piece Cassia Cinnamon Stick
- 2 tablespoons Baijiu (high-proof Chinese sorghum liquor; helps prevent mold)
Fresh Aromatics
- 50 grams Fresh Ginger (sliced into thick coins, unpeeled is fine if organic)
- 6-8 pieces Garlic Cloves (peeled and slightly smashed)
- 10-15 pieces Fresh Thai Bird's Eye Chilies (stems removed; leave whole for mild heat, slit for spicy)
The Vegetables
- 200 grams Daikon Radish (peeled and cut into thick batons)
- 2 medium Carrots (cut into thick batons)
- 1/4 head Cabbage (cut into large 2-inch chunks)
- 100 grams Long Beans (trimmed and cut to fit the jar height)
- 3 pieces Celery Stalks (cut into batons)
👨🍳 Instructions
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1
Thoroughly clean a 2-liter glass or ceramic fermentation jar with boiling water and let it air dry completely. Ensure all utensils used are free of oil, which can spoil the brine.
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2
In a stainless steel pot, bring the filtered water to a boil. Add the sea salt and rock sugar, stirring until completely dissolved.
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3
Add the star anise, cinnamon stick, and Sichuan peppercorns to the hot water. Turn off the heat and let the brine cool to room temperature. This 'tea' method infuses the spices deeply.
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4
While the brine cools, wash all vegetables thoroughly and pat them completely dry with paper towels. Any residual tap water can introduce unwanted bacteria.
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5
Cut the vegetables into uniform pieces (batons or chunks). Spread them out on a tray for 1-2 hours to slightly dehydrate; this ensures they remain crunchy after fermentation.
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6
Place the ginger, garlic, and chilies at the bottom of the sterilized jar.
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7
Pack the vegetables tightly into the jar, layering different colors for an aesthetic look. Leave about 2-3 inches of headspace at the top.
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8
Pour the cooled brine over the vegetables until they are completely submerged. If they float, use a glass fermentation weight to keep them down.
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9
Add the Baijiu to the top of the brine. This acts as a disinfectant and adds a characteristic fermented aroma.
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10
Seal the jar. If using a traditional Sichuan water-seal jar, fill the outer rim with filtered water. If using a standard Mason jar, close it loosely to allow gases to escape.
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11
Store the jar in a cool, dark place away from direct sunlight for 3 to 7 days. The time depends on the ambient temperature; warmer rooms ferment faster.
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12
Taste a vegetable on day 3. It should be pleasantly sour, salty, and crunchy. Once the desired flavor is reached, transfer the jar to the refrigerator to slow down fermentation.
💡 Chef's Tips
Always use a clean, oil-free pair of chopsticks to remove pickles from the jar to prevent contamination. If the brine develops a white film (Kahm yeast), simply skim it off; however, if it smells foul or turns fuzzy/colorful, discard and start over. Keep the 'old brine' for your next batch; it acts as a starter and makes the second batch even more flavorful. Don't skip the rock sugar; it provides the glucose necessary for the lactobacillus to thrive while maintaining vegetable crunch. If you cannot find Baijiu, a high-proof vodka is an acceptable substitute to prevent mold growth.
🍽️ Serving Suggestions
Serve as a side dish to cut through the richness of Twice-Cooked Pork (Hui Guo Rou). Finely mince the pickled long beans and stir-fry them with ground pork and chilies for a classic Sichuan topping. Enjoy as a refreshing breakfast accompaniment to plain rice congee or savory soy milk. Pair with a glass of chilled Riesling or a light lager to balance the salt and spice. Use the brine itself in small amounts to season stir-fries or soups for an instant hit of acidity and umami.