Pao cai

Pao cai , also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese. There are more than 11 varieties of pickled vegetables across China, but pao cai by itself usually refers to Sichuanese pao cai (Chinese: 四川泡菜), primarily produced and consumed in southwestern China. A wide variety of vegetables (including Chinese cabbage, cabbage, radish, mustard stems, long beans, peppers, daikon, carrots, and ginger), are placed with spices into a seasoned brine and kept shut. It is widely used as side dishes, appetizers, and condiments because of its crisp texture, special fragrance, and health benefits originating from its lactic acid fermentation. Sichuan pao cai is produced both domestically in locals' daily life and commercially in industry, and it is popular throughout China. Other names applied to pao cai include Sichuan pickle, Chinese sauerkraut, pickled cabbage.

Source: Wikipedia