|Literal meaning||pickled vegetable|
Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually made using cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Sichuan 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. It is often eaten with congee as a breakfast food.
- Jangajji – Type of Korean non-fermented pickled vegetable side dish
- Kimchi – Korean dish made from fermented vegetable
- Suan cai – Traditional Chinese pickled vegetables
- List of salads
- Sauerkraut – Finely sliced and fermented cabbage
- Torshi – The pickled vegetables of the cuisines of many Balkan and Middle East countries
- Pickling (East Asia) – Procedure of preserving food, by either anaerobic fermentation in brine or immersion in vinegar
- Meigan cai – A type of dry pickled Chinese mustard
- Y. H. Hui; E. Özgül Evranuz, eds. (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.