Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch
Part 1: Making Pickles the Sichuan Way This paocai guide, originally published in September 2017, was updated in August 2021 with new photos and more guidance as we launched the mouth-blown Chinese pickle jar pictured above at The Mala Market. We continued to perfect the recipe and method and revised it again in September 2023 when we debuted the larger, ceramic paocai jars we had custom made in China. This is part one of our guide to making pickles the Sichuan way, and it focuses on starting your first batch....