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Vegetables from Sichuan and Chongqing, 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. 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, with Lactiplantibacillus in every sample and Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici and Lentilactobacillus buchneri isolated from spontaneous paocai do most of the fermenting.
| Main step | 5–7 daysMeasured[huang2026pc][fan2024pc] | Ferment |
|---|---|---|
| Temperature | 25 °CMeasured[huang2026pc][fan2024pc] | Ferment |
| Salt | 4–8 %Measured[xian2025pc] | Make the brine, or reuse old brine |
| Acidity | pH 6 → 4.3Measured[huang2026pc] | Ferment |
| 250 g | Radish[fan2024pc] |
| 250 ml | Boiled, cooled water[fan2024pc] |
| 10 g | Salt[fan2024pc] |
| 2 g | Sugar[fan2024pc] |
| 7.5 g | Chilli pepper[fan2024pc] |
| 10 g each | Ginger and garlic[fan2024pc] |
| 1 g, 1 g, 0.8 g, 0.5 g | Star anise, myrcia, Sichuan pepper, cassia[fan2024pc] |
| Starter | back-slop (old brine, lao yanshui); 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
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 ISO 24220 for pao cai excludes kimchi.
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
ISO 24220:2020 sets the categories, quality and test methods for pao cai (salted fermented vegetables) and states that it does not apply to kimchi.
