Pickled Ginger (Pao Jiang)
Pepper's best buddy! Sour fermented super ginger
Description
Raw young ginger lactic-fermented in brine and Baijiu, just like Pao Jiao. In Sichuan cuisine, it's often used paired with Pao Jiao. The ginger's bite mellows, replaced by fruity tartness and umami.
Classification: Hardcore, Condiment, Condiment, Pao Jiang, Fermented Food, Sichuan Cuisine, Yu Xiang, Deodorizer
Shops selling Pickled Ginger (Pao Jiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Ginger
- Salt
- Baijiu
- Water
Instructions
- [Typical Uses]
- [Stir-fry Base]: Mince and fry first in oil for Yu Xiang Rou Si or offal stir-fries to extract aroma.
- Braising material to obliterate the muddy odor of freshwater fish.
- Eat raw as a side for porridge.
Learn more Substitutes, pairings, tips
Key spices
Refreshing ginger heat and mellow tartness from alcohol fermentation
Substitutes at Japanese supermarkets
Wash the sweetness off JP 'Beni Shoga' or 'Pickled Ginger' to substitute
Pairing
Offal Stir-fry / Braised Freshwater Fish / Porridge
Trivia
When a Sichuan recipe says 'Ginger' for a stir-fry or braise, it often specifically means this 'Pao Jiang', not raw ginger.
Eating tips & etiquette
Softer fibers and more tart than raw ginger; nothing beats its ability to cancel out offal or fish odors.
Allergen
None