Pao cai

Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually made using cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Sichuan cuisine. It is most common to northern and western China; however, there is also a unique form of pao cai, called suan cai, which is prominent in Northeast China.[1] It is often eaten with congee as a breakfast food.

Pao cai
Chinese泡菜
Hanyu Pinyinpàocài
Literal meaningpickled vegetable

See also

  • Jangajji  Type of Korean non-fermented pickled vegetable side dish
  • Kimchi  Traditional Korean side dish of salted and fermented vegetables
  • Suan cai  Traditional Chinese pickled vegetables
  • List of salads  Wikipedia list article
  • Sauerkraut  Finely sliced and fermented cabbage
  • Torshi  The pickled vegetables of the cuisines of many Balkan and Middle East countries
  • Pickling (East Asia)  Procedure of preserving food in brine or vinegar
  • Meigan cai  A type of dry pickled Chinese mustard

References

  1. Y. H. Hui; E. Özgül Evranuz, eds. (2012). "Fermented Vegetables: Pao Cai and Suan Cai". Handbook of Plant-Based Fermented Food and Beverage Technology (2nd ed.). Boca Raton, Florida: CRC Press. pp. 58–59. ISBN 978-1-4398-4904-0.


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