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Sichuan Paocai (Infinite Pickle Jar) - Day With Mei

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Paocai (泡菜), literally meaning “soaked vegetables” in Chinese, is a traditional Sichuanese pickle made through lacto-fermentation. Paocai is deeply rooted in Sichuan cuisine, prized for its versatility as both a side dish and ingredient. Unlike many other fermented pickles, paocai...Read More

Jump to Recipe Print Recipe Paocai (泡菜), literally meaning “soaked vegetables” in Chinese, is a traditional Sichuanese pickle made through lacto-fermentation. Paocai is deeply rooted in Sichuan cuisine, prized for its versatility as both a side dish and ingredient. Unlike many other fermented pickles, paocai reuses a starter brine, which serves as a living ecosystem of beneficial bacteria and flavors that deepen with each batch. Once established, this brine can be used indefinitely, earning it the nickname “infinite pickle jar”. Table of Contents Ingredients How to sele

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