Recipe Pao cai

Pao cai

Pao cai (pao tsai) is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Szechuan cuisine. It is most common to northern and western China; however, there is also a unique form of pao cai, called suan cai, which is prominent in Northeast China.

Ingredients

1 Chinese or Korean radish, peeled and thinly sliced

2 or 3 carrots, peeled and cut thinly on the diagoal

I bunch long beans, as tender and thin as possible, trimmed and kept whole

1 or 2 kohlrabi, peeled and thinly sliced