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Provenance / Canons / Chinese / Sichuan Fermentation Technique

Sichuan Fermentation Technique

Chinese Canon

1 entries
CH.388.0001
Sichuan Pickled Vegetables (Pao Cai) — Live Culture Tradition
Sichuan pao cai (泡菜) — distinct from Korean kimchi — is a live-culture lacto-fermented pickle made i…
Sichuan Province