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Vegetables from Sichuan, China
Vegetables such as radish, cabbage and chillies are dropped into a salt brine with spices in a water-sealed pottery jar and sour within days. The old brine is kept, topped up with salt and reused for years, so each new batch is seeded by the last.
| Radish250 g | [fan2024pc] |
| Boiled, cooled water250 ml | [fan2024pc] |
| Salt10 g | [fan2024pc] |
| Sugar2 g | [fan2024pc] |
| Chilli pepper7.5 g | [fan2024pc] |
| Ginger and garlic10 g each | [fan2024pc] |
| Anise, myrcia, Chinese prickly ash (Sichuan pepper), cassia1 g, 1 g, 0.8 g, 0.5 g | [fan2024pc] |
| Starter | back-slop (old brine); spontaneous in fresh brine |
Total time across the recorded steps: 5 days – 7 days
What changes: Salt brine goes into a water-seal jar that lets gas out and keeps air off
Microbes at work in this step
old brine brings a settled community of lactic bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Vegetables such as radish, cabbage and chillies are dropped into a salt brine with spices in a water-sealed pottery jar and sour within days. The old brine is kept, topped up with salt and reused for years, so each new batch is seeded by the last. Made in 4 steps over 5 days – 7 days. The longest step, ferment, takes 5–7 days (Huang Y 2026) and runs at 25 °C (Huang Y 2026). Salt is 4–8 % (Xian S 2025). Lactobacillus, Lentilactobacillus, Pediococcus and Weissella, the dominant taxa in traditional-process paocai and Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici and Lentilactobacillus buchneri isolated from spontaneous paocai do most of the fermenting.
| Main step | 5–7 daysReported[huang2026pc][fan2024pc] | Ferment |
|---|---|---|
| Temperature | 25 °CReported[huang2026pc][fan2024pc] | Ferment |
| Salt | 4–8 %Reported[xian2025pc] | Make the brine, or reuse old brine |
| Acidity | pH 6 → 4.3Measured[huang2026pc] | Ferment |
Paocai sits in a liquid brine in a water-sealed jar and is seeded by old brine, so it sours in days and the brine is reused for years. Kimchi is a paste-coated cabbage, and the ISO 24220 standard for pao cai excludes kimchi [s3].
The water seal keeps air out, and the vegetables sour to about pH 4.3 within five days. Industrial paocai is first salted in 10–15 % brine, then desalted to 5–8 % salt, seasoned and sterilised before packing.
Every number is labelled with how it is known. How this atlas is made
Huang and colleagues (2026) describe Sichuan paocai as a traditional Chinese fermented vegetable with a history of over 3500 years [huang2026pc]. Wikipedia reports that the ISO standard 24220:2020 sets categories and requirements for pao cai and does not apply to kimchi [s3].
