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Pao cai

Pickled vegetables such as cabbage, daikon radish, cucumbers, carrots, beans, bok choy, chili peppers

Source: Wikipedia

Pao cai
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Recipes

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Sichuan Pickled Vegetables – Pao Cai - Yan Can Cook

Almost every Sichuan family will have a few Pao Cai jars in their kitchen or on their balcony. What used to be a method to preserve a bountiful harvest has become a daily enjoyment: to many Sichuanese, no meal is complete without some crunchy pickled...
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Pao Cai (Preserved Chinese Vegetables) - Kraut Source

Most Chinese home chefs make this classic preserved Chinese recipe using vinegar and white sugar. Although the taste may be good, adding vinegar and processed sugar does not promote the formation of healthy probiotics. This recipe uses a natural sweetener...
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Pickled Vegetable Sichuan Style - China Sichuan Food

Pickled vegetables are the most commonly side ingredients used in Sichuan cuisine. You may heard of Paojiao (泡椒) or Suan Cai（酸菜 ）in Chinese. If you ever visited Sichuan province, you will find that there are many dishes calling...
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Best Sichuan Paocai Recipe - How to Make Chinese Pickled Vegetables

This sichuan paocai recipe for a naturally fermented pickle has no vinegar. The process is simple as vegetables soak in a jar with nothing but seasoned brine...
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Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch | The Mala Market

How to make naturally fermented Sichuan pickles—paocai (泡菜, pào cài)—in a Chinese pickling jar, like cabbage, long beans, radish, chilies...

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