Sichuan Paocai Versus Korean Kimchi: Which One Tastes Better? Let Me Tell You!

Do you know the difference between Sichuan Paocai (fermented pickles) and Korean Kimchi? Which one tastes better? I bet many people have no idea about these. So now we’ll explain them all to you!

Talking about Kimchi, the majority of people will mention Sichuan Paocai and Korean Kimchi, but in fact, there’s one more type: pickled vegetables in Europe (such as sauerkraut). They are the three main types of fermented food famous in the world. While European pickled vegetables are rare, Korean Kimchi and Sichuan Paocai are most people’s favorites. Then what are their differences? Which one tastes better?

In terms of Sichuan Paocai, the making process doesn’t necessarily need much effort. Mainly it involves the use of salt brine with Sichuan Pepper and fermented vegetables—particularly red chilies, long beans, and cabbage. After putting the vegetables in a sealed jar, the vegetables will undergo a process known as anaerobic lactic acid fermentation and then grow a unique taste and exceptional flavor. But one has to remember that the whole process needs to be free of unboiled water and oil. It only takes at least one to two days to wait for Paocai to be done; otherwise, one week or half a month will be enough. Sichuan Paocai usually tastes crunchy, sour, and crisp; at the same time, given the pepper, it also has a sour and spicy flavor.

There’s no specific requirement for Sichuan Paocai as almost all green veggies can be made into fermented pickles, such as radish, cucumber, cabbage, celery, cowpeas, baby vegetables, and even ginger, garlic, and pepper. Because the making process takes place under a strictly anaerobic environment, and there’s less use of salt, the fermented pickles generate more lactic acid bacteria, which is good for digestion while producing less nitrite.

Whereas Korean Kimchi mainly uses cabbages and ingredients such as apples, pears, salt, and pepper. The lactic acid bacteria turn the cabbages into Kimchi during their fermentation process under anaerobic conditions without water. Hence, Korean Kimchi tastes salty and contains relatively more nitrite.

Strictly speaking, Korean Kimchi is more of the “pickled vegetables” since it doesn’t necessarily need to be soaked in salt brine. Instead, people need to preserve the vegetables in salt and then make a variety of ingredients into the sauce. After evenly applying the dressing onto the cabbage, people can continue the pickling fermentation process. There’s no need for an enclosed environment but a one-time production. Therefore, unlike Sichuan Paocai, which you can eat and keep making simultaneously, it takes a comparatively longer time to make Korean Kimchi.

Above are all the differences between Sichuan Paocai and Korean Kimchi. Each one of them has its unique taste and uniqueness. Sichuan Paocai has a more colorful look, tastes sour and crispy, stimulates one's appetite, and helps digestion, whereas Korean Kimchi has more good tastes to go with rice. Though both are beneficial to one’s health, Sichuan Paocai plays a slightly better role in providing nutrients.

As the saying goes, “There Are a Thousand Hamlets in a Thousand People's Eyes.” People in the world have their preferences. Which one do you like better, Sichuan Paocai or Korean Kimchi?