culture
Sichuan paocai uses a brine of salt, huajiao (Sichuan peppercorn), baijiu and chilies in a sealed ceramic jar (泡菜坛子). Unlike Korean kimchi it's lightly fermented and used as a relish or cooked into 泡菜鱼 and 泡椒. Each family's 老盐水 (mother brine) is passed down for decades.
