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| Pao cai | |||||||||||||
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| Chinese | 泡菜 | ||||||||||||
| Hanyu Pinyin | pàocài | ||||||||||||
| Literal meaning | pickled vegetable | ||||||||||||
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Pao cai (Chinese: 泡菜; pinyin: pàocài; Wade–Giles: p'ao4 ts'ai4; lit. 'soaked vegetables'), also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese.[1][2]
There are more than 11 varieties of pickled vegetables across China,[3][4] but pao cai by itself usually refers to Sichuanese pao cai (Chinese: 四川泡菜), primarily produced and consumed in southwestern China.[5] A wide variety of vegetables (including Chinese cabbage, cabbage, radish, mustard stems, long beans, peppers, daikon, carrots, and ginger), are placed with spices into a seasoned brine and kept shut.[6] It is widely used as side dishes, appetizers, and condiments because of its crisp texture, special fragrance, and health benefits originating from its lactic acid fermentation.[7][8] Sichuan pao cai is produced both domestically in locals' daily life and commercially in industry, and it is popular throughout China.
Other names applied to pao cai include Sichuan pickle,[5] Chinese sauerkraut,[9] pickled cabbage.[10]
- ^ Chen, Wei; Narbad, Arjan (2018). Lactic acid bacteria in foodborne hazards reduction : physiology to practice. Singapore: Springer Singapore. p. 165. ISBN 978-981-13-1559-6. OCLC 1076543348.
- ^ Liang, Huipeng; Zhang, An; Wu, Zhengyun; Cheng, Shupin; Yu, Wenping; Zhang, Wenxue (2016). "Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories". Food Science and Technology Research. 22 (5): 595–604. doi:10.3136/fstr.22.595.
- ^ Y. H. Hui; E. Özgül Evranuz, eds. (May 17, 2012). "Fermented Vegetables: Pao Cai and Suan Cai". Handbook of Plant-Based Fermented Food and Beverage Technology (2nd ed.). Boca Raton, Florida: CRC Press. pp. 58–59. ISBN 978-1-4398-4904-0.
- ^ Mao, Bingyong; Yan, Shuang (2019). "Lactic Acid Bacteria and Fermented Fruits and Vegetables". Lactic acid bacteria : bioengineering and industrial applications. Wei Chen. Singapore. p. 195. ISBN 978-981-13-7283-4. OCLC 1109800693.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ a b Rao, Yu; Chang, Wei; Xiang, Wenliang; Li, Mingyuan; Che, Zhenming; Tang, Jie (2013). "Screening and Performance of Lactobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle". Journal of Food Safety. 33 (4): 445–452. doi:10.1111/jfs.12075. ISSN 1745-4565.
- ^ Kurlansky, Mark (2002-02-24). "'Salt'". The New York Times. ISSN 0362-4331. Archived from the original on 2021-04-10.
- ^ Cao, Jialu; Yang, Jixia; Hou, Qiangchuan; Xu, Haiyan; Zheng, Yi; Zhang, Heping; Zhang, Liebing (2017-08-01). "Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology". Food Control. 78: 14–23. doi:10.1016/j.foodcont.2017.02.006. ISSN 0956-7135.
- ^ Rao, Yu; Qian, Yang; Tao, Yufei; She, Xiao; Li, Yalin; Chen, Xing; Guo, Shuyu; Xiang, Wenliang; Liu, Lei; Du, Hengjun; Xiao, Hang (2020-07-01). "Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles". Food Control. 113: 107174. doi:10.1016/j.foodcont.2020.107174. ISSN 0956-7135. S2CID 214432082.
- ^ Xiong, Tao; Guan, Qianqian; Song, Suhua; Hao, Mingyu; Xie, Mingyong (2012-07-01). "Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation". Food Control. 26 (1): 178–181. doi:10.1016/j.foodcont.2012.01.027. ISSN 0956-7135.
- ^ Zhang, Jing; Chen, Benshou; Liu, Baosi; Zhou, Xianrong; Mu, Jianfei; Wang, Qiang; Zhao, Xin; Yang, Zhennai (2018-11-19). "Preventive Effect of Lactobacillus fermentum CQPC03 on Activated Carbon-Induced Constipation in ICR Mice". Medicina. 54 (5): 89. doi:10.3390/medicina54050089. ISSN 1648-9144. PMC 6262454. PMID 30463207.