Chinese
Pao Cai (Sichuan Salt-Brine Pickled Vegetables)
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Pao Cai (Sichuan Salt-Brine Pickled Vegetables) is Chinese home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the cabbage, carrot and daikon into large, brine-friendly chunks.
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Dissolve the salt in the water to make a brine.
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Pack the vegetables into a clean jar or crock with the Sichuan peppercorns and dried chilies.
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Pour over the brine so the vegetables are fully submerged, weighing them down if needed.
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Cover loosely and leave at room temperature 3 days, tasting daily, until pleasantly sour.
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Move to the fridge once it tastes right, and keep topping up the crock with fresh vegetables and brine as it is eaten.
Watch how to cook Pao Cai (Sichuan Salt-Brine Pickled Vegetables)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Pao Cai (Sichuan Salt-Brine Pickled Vegetables), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pao Cai (Sichuan Salt-Brine Pickled Vegetables) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 420 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Pao Cai (Sichuan Salt-Brine Pickled Vegetables) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.