📝 About This Recipe
Deep from the heart of Sichuan province comes Pao Cai, a vibrant, 'living' ferment characterized by its effervescent crunch and complex, numbing heat. Unlike quick pickles, this traditional method utilizes a 'mother brine' that evolves over time, developing a deep umami profile from wild lacto-fermentation. It is a crisp, refreshing, and probiotic-rich staple that serves as the soul of any authentic Szechuan meal.
🥗 Ingredients
The Brine Base
- 1000 ml Filtered Water (Must be chlorine-free; boil and cool to room temperature first)
- 60 grams Szechuan Coarse Sea Salt (Non-iodized; approximately 3-4 tablespoons)
- 30 grams Rock Sugar (Yellow rock sugar is preferred for a mellow sweetness)
- 2 tablespoons Baijiu (High-proof Chinese sorghum liquor; helps prevent mold)
Aromatics and Spices
- 1 tablespoon Szechuan Peppercorns (Red or green; provides the signature numbing sensation)
- 3 pieces Star Anise (Whole pods)
- 1 piece Cinnamon Stick (About 2 inches long)
- 10-15 pieces Dried Red Chilies (Er Jing Tiaos or Tien Tsin peppers)
- 50 grams Fresh Ginger (Sliced into thick coins, unpeeled)
- 6 pieces Garlic Cloves (Whole and lightly smashed)
The Vegetables
- 200 grams Daikon Radish (Peeled and cut into thick batons)
- 150 grams Carrots (Cut into sticks)
- 200 grams Cabbage (Taiwanese or Napa, hand-torn into large pieces)
- 100 grams Long Beans (Trimmed and cut to fit the jar height)
- 2 pieces Celery Stalks (Sliced into 3-inch lengths)
👨🍳 Instructions
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1
Thoroughly clean a 2-liter fermentation jar (ideally a traditional Szechuan water-seal clay or glass crock) with boiling water and let it air dry completely. Ensure no oil residue remains, as oil will ruin the ferment.
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2
Prepare the brine by dissolving the sea salt and rock sugar into the room-temperature filtered water. Stir until completely clear.
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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 for 2-4 hours until no surface moisture remains. This is crucial for a crisp texture.
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4
Place the ginger, garlic, star anise, cinnamon, Szechuan peppercorns, and dried chilies into the bottom of the dry jar.
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5
Pack the dried vegetables tightly into the jar, layering them to maximize space. Leave about 2-3 inches of headspace at the top.
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6
Pour the salt and sugar brine over the vegetables until they are completely submerged. If the vegetables float, use a sterilized fermentation weight to keep them down.
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7
Add the Baijiu on top of the brine. The alcohol acts as a sanitizer and encourages the growth of the right bacteria while inhibiting 'kahm' yeast.
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8
Seal the jar. If using a water-seal crock, fill the outer moat with filtered water. If using a Mason jar, use an airlock lid or close loosely to allow gases to escape.
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9
Place the jar in a cool, dark place away from direct sunlight (65-75°F / 18-24°C is ideal). Let it ferment for 7 to 10 days.
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10
On day 5, check the brine. It should look slightly cloudy and smell pleasantly sour and spicy. If you see a thin white film (kahm yeast), carefully skim it off with a clean spoon.
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11
Taste a vegetable on day 7. If it is sour enough and has lost its raw 'green' taste, it is ready. If not, let it ferment for another 2-3 days.
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12
Once perfected, move the jar to the refrigerator to slow down fermentation. The brine is now your 'Mother Brine' and can be used indefinitely by adding more salt and vegetables as you consume them.
💡 Chef's Tips
Never use tap water; the chlorine can kill the beneficial lactic acid bacteria. Ensure every tool, including your hands, is free of oil and grease to prevent the brine from 'blooming' with bad bacteria. If the brine becomes slimy or smells putrid (rather than sour), discard it and start over. Always use a dedicated pair of clean chopsticks to remove vegetables from the jar to prevent contamination. To maintain the 'Mother Brine,' add 1/2 teaspoon of salt and a small piece of rock sugar every time you add a new batch of fresh vegetables.
🍽️ Serving Suggestions
Serve as a cold appetizer or side dish to cut through the richness of Twice-Cooked Pork. Finely mince the fermented radish and long beans and stir-fry them with ground pork and chilies for a classic Szechuan topping. Pair with a glass of chilled Riesling or a crisp lager to balance the spicy and sour notes. Enjoy alongside a bowl of plain congee for a traditional and comforting breakfast.