Pao cai
Fermented cabbage, celery, cucumber - China. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Pao cai. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
'soaked vegetables'), also romanized as pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese.
English Wikipedia, Pao cai, CC BY-SA 4.0.
Character
Described in the literature as sweet and sour rather than spicy, breakfast.
Other ingredients: Ginger, salt, sugar, hot red pepper.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Lactobacillus pentosus
- Lactobacillus plantarum
- Lactobacillus brevis
- Lactobacillus lactis
- Lactobacillus fermentum
- Leuconostoc mesenteroides
- Pediococcus pentosaceus
The published record
| Source | What it says |
|---|---|
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same substrate
- Dha muoi
- Gundruk
- Kimchi
- Sauerkraut
- Sauerkraut (USDA home method)
- Sayur asin
- Suan-tsai
- Asinan
- Brined cucumber pickles
- Dry-salted cucumber pickle
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Jiang-gua
- Khalpi
- Oiji
- Sinki
Same region
Fields on this page come from Literature Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.