Chinese · IV The Method
Chinese Vegetable Fermentation Beyond Sichuan
I
Origin
Pan-Chinese — every region has its essential fermented vegetable that defines local cooking; these are not interchangeable across regions
II
Description
A survey of regional Chinese vegetable fermentation beyond Sichuan paocai: Hunan duo jiao (chopped chili — lacto-fermented), Jiangsu/Zhejiang jiang cai (soy-pickled vegetables), Northern China yan cai (salt-pickled cabbage), Yunnan ya cai (Yibin preserved mustard — essential for dan dan mian), Fujian cai pu (dried and salted turnip). Each regional fermented vegetable has a distinct use case and flavour profile.
III
The Thread
—Korean kimchi varieties (many regional versions — similar concept)
—Japanese tsukemono (regional pickle culture)
—German regional sauerkraut and pickle traditions
IV
Flavour Context
Varies entirely by region — from Hunan's fiery fermented chili to Jiangnan's mellow soy-pickled complexity
Pillars V — VII
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