Paocai (Chinese Pickles): Traditional Chinese Fermentation Recipe

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Covers Preparation method, Prepare, Preform brine, Bath salt water, new brine, old brine.

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Sichuan picklesThe craft of making kimchi is one of my country’s long-standing and exquisite culinary heritage. As early as 1,400 years ago, people were praising the unique flavor of Sichuan kimchi and summarizing the basic principles of pickling vegetables. It also proved that kimchi originated in China.Sichuan kimchi is easy to make, economical, convenient to eat, not limited to the season, easy to store, and can be used to adjust leftovers. It has the essence of flavor and can be mixed and eaten at will. It has the characteristics of sweet, spicy and spicy. It is very popular among the people in Sichuan. Almost every family can make it and everyone loves to eat it. …

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