What are common mistakes when making Sichuan Pickled Chilli Paste (Pao Jiao / 泡椒)?

Using table salt with iodine — inhibits fermentation bacteria; use non-iodised sea salt Contaminating the brine with oil or grease — causes cloudiness and off-flavours Not tasting before using in cooking — saltiness and acidity vary between batches

‹ Sichuan Pickled Chili — Duo Jiao Varieties and Applications SICHUAN PICKLED VEGETABLES (PAO CAI) ›

CH.370.0001 Chinese

Sichuan Pickled Chilli Paste (Pao Jiao / 泡椒)

Chinese — Sichuan — Chilli Fermentation

Sichuan Pickled Chilli Paste (Pao Jiao / 泡椒)

One of 19 entries · Land of Plenty — Fuchsia Dunlop

I · Origin

Sichuan Province

II · Description

Sichuan pickled chillies (pao jiao) are fermented in brine for months to produce a sour, bright, mildly spicy condiment distinct from doubanjiang. Used in fish dishes (pao jiao yu — sour chilli fish), stir-fries, and as a condiment. The fermented sourness is the key flavour — unlike raw chillies or dried Sichuan chillies. Wild small chillies (er jing tiao) are the classic variety.

III · The Thread

Korean kimchi (similar lacto-fermented chilli)
Vietnamese nuoc cham (sour-spicy condiment)
Mexican salsa verde (bright, sour, spicy condiment)

IV · Flavour Context

Bright, fruity sour spice without the depth of doubanjiang; adds a clean, acidic heat that cuts through rich proteins

I The Canonical Dishes II The Method

Further training content for this entry is being completed.