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National Chinese — ancient preservation traditions across all regions
Chinese Pickled Vegetables Overview (Pao Cai Taxonomy / 泡菜分类)
National Chinese — ancient preservation traditions across all regions
Chinese pickled vegetables span dozens of regional traditions distinct from each other and from the Korean kimchi tradition. A taxonomy: Sichuan pao cai (brined, crunchy, short ferment); Dongbei suan cai (long-ferment Napa cabbage); Tianjin pa pai bai cai (pressed salted cabbage); Guangdong turnip and radish pickles; Fujian sour plum preparations; Yunnan pickled mustard greens; Hunan gan suan cai. Each has specific uses and flavour profiles.
Chinese — National — Fermented Vegetables foundational →