Paojiao | 泡椒
- Daniel
- 3 days ago
- 2 min read
Paojiao (泡椒), or Sichuan pickled peppers, is a staple in Sichuan cuisine, adding a bold, tangy, and spicy kick to countless dishes. Traditionally, fresh Sichuan chili peppers are used, allowing them to naturally ferment in a salty brine with Sichuan peppercorns, ginger, and Chinese Baijiu.
However, fresh Sichuan chilies can be difficult to find outside of China, so I’ve adapted the recipe by using dried Sichuan peppers instead. While the original version delivers a bright and slightly juicy heat, dried chilies bring a deeper, more concentrated spice with a subtle smokiness, making for an intense yet well-rounded flavor.
The addition of Sichuan peppercorns adds a tingly mala (麻辣) sensation, while a splash of Baijiu, vodka, or gin helps with preservation and rounds out the flavor.
What makes Sichuan pickled peppers unique is their versatility. Once fermented, they can be chopped and added to stir-fries, used in dipping sauces, or mixed into broths for a bold kick.
In Sichuan cooking, they’re commonly seen in dishes like Suan Cai Yu (酸菜鱼, pickled fish stew) and Yuxiang Eggplant (鱼香茄子), where they add a sharp, mouthwatering heat. The pickling liquid itself becomes an umami-rich brine that can be used to season vegetables, marinades, or even noodles.
If you can’t get your hands on fresh Sichuan chilies, this dried chili adaptation is a fantastic way to still enjoy authentic homemade Sichuan pickled peppers.
Ingredients:
(Make 1 jar)
Dried Sichuan Peppers, To Fill The Jar I am using a combination of lanterns and chilis
Sichuan Peppercorns, 1 TBSP
Ginger Julienned, 4"
Water, 375g
Sea Salt, 20g
Rock Sugar, 10g
Chinese Baijiu / Vodka / Gin, 30g
Equipment:
Sauce Pot
Sterilized Jar
Directions:
Transfer dried peppers, peppercorns and ginger to a sterilized jar.
In a sauce pot over medium heat, add water, salt and sugar.
Stir and cook until everything has dissolved.
Transfer to the jar, making sure everything is fully submerged.
If there is not enuff liquid to fill the jar, make the pickling liquid again.
Add in the Baijiu, Vodka or Gin.
Close the lid and give it a shake.
Set it aside in a cool and dry place, away from sunlight.
Check everyday by compacting the peppers.
Bubbles should form.
On the 3rd day, drain while reserving 1/3 of the liquid.
Transfer the peppers, peppercorns and ginger to another sterilized jar.
Add in that reserved liquid.
Give it a shake and chill in the fridge.
It can be kept for up to 3 months.
This is not gonna be tangy like pickled chilies...
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