Pickle in Chinese, and particularly Sichuan cuisine
Pao cai
Chinese
泡菜
Hanyu Pinyin
pàocài
Literal meaning
pickled vegetable
Transcriptions
Standard Mandarin
Hanyu Pinyin
pàocài
Wade–Giles
p'ao4 ts'ai4
Southern Min
Hokkien POJ
phàu-chhài
Pao cai (Chinese: 泡菜; pinyin: pàocài; Wade–Giles: p'ao4 ts'ai4; lit. 'soaked vegetables'), also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese.[1][2]
There are more than 11 varieties of pickled vegetables across China,[3][4] but pao cai by itself usually to Sichuanese pao cai (Chinese: 四川泡菜), primarily produced and consumed in southwestern China.[5] A wide variety of vegetables (including Chinese cabbage, cabbage, radish, mustard stems, long beans, peppers, daikon, carrots, and ginger), are placed with spices into a seasoned brine and kept shut.[6] It is widely used as side dishes, appetizers, and condiments because of its crisp texture, special fragrance, and health benefits originating from its lactic acid fermentation.[7][8] Sichuan pao cai is produced both domestically in locals' daily life and commercially in industry, and it is popular throughout China.
Other names applied to pao cai include Sichuan pickle,[5]Chinese sauerkraut,[9]pickled cabbage.[10]
This article focuses on Sichuanese pao cai. For Chinese pickles in general, see Chinese pickles.
^Chen, Wei; Narbad, Arjan (2018). Lactic acid bacteria in foodborne hazards reduction : physiology to practice. Singapore: Springer Singapore. p. 165. ISBN 978-981-13-1559-6. OCLC 1076543348.
^Liang, Huipeng; Zhang, An; Wu, Zhengyun; Cheng, Shupin; Yu, Wenping; Zhang, Wenxue (2016). "Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories". Food Science and Technology Research. 22 (5): 595–604. doi:10.3136/fstr.22.595.
^Y. H. Hui; E. Özgül Evranuz, eds. (May 17, 2012). "Fermented Vegetables: Pao Cai and Suan Cai". Handbook of Plant-Based Fermented Food and Beverage Technology (2nd ed.). Boca Raton, Florida: CRC Press. pp. 58–59. ISBN 978-1-4398-4904-0.
^Mao, Bingyong; Yan, Shuang (2019). "Lactic Acid Bacteria and Fermented Fruits and Vegetables". Lactic acid bacteria : bioengineering and industrial applications. Wei Chen. Singapore. p. 195. ISBN 978-981-13-7283-4. OCLC 1109800693.{{cite book}}: CS1 maint: location missing publisher (link)
^ abRao, Yu; Chang, Wei; Xiang, Wenliang; Li, Mingyuan; Che, Zhenming; Tang, Jie (2013). "Screening and Performance of Lactobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle". Journal of Food Safety. 33 (4): 445–452. doi:10.1111/jfs.12075. ISSN 1745-4565.
^Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.
^Cao, Jialu; Yang, Jixia; Hou, Qiangchuan; Xu, Haiyan; Zheng, Yi; Zhang, Heping; Zhang, Liebing (2017-08-01). "Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology". Food Control. 78: 14–23. doi:10.1016/j.foodcont.2017.02.006. ISSN 0956-7135.
^Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Chen, Xing; Guo, Shuyu; Xiang, Wenliang; Liu, Lei; Du, Hengjun; Xiao, Hang (2020-07-01). "Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles". Food Control. 113: 107174. doi:10.1016/j.foodcont.2020.107174. ISSN 0956-7135. S2CID 214432082.
^Xiong, Tao; Guan, Qianqian; Song, Suhua; Hao, Mingyu; Xie, Mingyong (2012-07-01). "Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation". Food Control. 26 (1): 178–181. doi:10.1016/j.foodcont.2012.01.027. ISSN 0956-7135.
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