Chinese Recipes

Chinese pickling spans thousands of years, from salt-fermented paocai jars passed down through generations to the pressed and spiced zhacai of Sichuan province.

2 recipes

• Paocai (Sichuan Fermented Pickled Vegetables)

  How to start a Sichuan paocai jar. A guide to making naturally lacto-fermented Chinese pickled vegetables with a reusable brine.

  25 min

• Zhacai (Chinese Pickled Mustard Stem)

  Guide to zhacai, the crunchy Sichuan pickled mustard stem. Learn what it is, how it is made, and how to use it in congee, noodles, and stir-fries.

  20 min