Talk:Pao cai

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Untitled[edit]

I started this page because there was no info on 泡菜 despite it being EVERYWHERE in China. Please help add to this page. In particular, I'm interested in knowing which vegetable is used to make this, and it's similarities to and differences from 冬菜 and 炸菜, also without entries. - HenryChung 20:53, 20 December 2005 (UTC)[reply]

Heard that the Chinese characters 泡菜 is also the Korean Hanja for Kimchi. Can anyone confirm this?

Photo[edit]

How is the photo? Can pao cai also include carrot, as in the photo? Badagnani 05:50, 30 July 2007 (UTC)[reply]

Ingredients[edit]

What are the ingredients? Does it include vinegar? Salt? I believe it also includes a pinch of sugar as well. Badagnani 05:53, 30 July 2007 (UTC)[reply]

Commercial availability[edit]

Is it commercially available? If so, in which form(s)? Badagnani 05:53, 30 July 2007 (UTC)[reply]

Origin[edit]

On the Food Network, an American sauerkraut manufacturer stated that the Chinese invented sauerkraut; he said that during the building of the Great Wall, they wanted to supplement their rice diet, so they preserved cabbages in large jars with wine, which created the necessary fermentation. Is this correct? Badagnani (talk) 06:37, 10 July 2008 (UTC)[reply]

@Above Comment[edit]

Yes, I can confirm this. 泡菜 is Korean Hanja for Kimchi.----User:DaeHanMinGuk —Preceding unsigned comment added by 113.53.64.152 (talk) 08:07, 3 May 2010 (UTC)[reply]

I can add a citation if someone would like to work it into the article: https://www.sciencedirect.com/science/article/pii/S2352618115000670 JenniferNM (talk) 09:28, 13 December 2021 (UTC)[reply]

Shang Dynasty doesn't work out?[edit]

https://www.sciencedirect.com/science/article/abs/pii/S0956713520300906

This article has a scientist that mostly cites their own work throughout the article. The claim that there is 2013 work from Rao Yu is not cited in the works cited portion. When I looked him up in the Science Direct Menu, for 2013 articles of that nature, his name does not associate with any articles about Pao Cai origins being in the Shang Dynasty: https://pubmed.ncbi.nlm.nih.gov/?term=Rao+Y%5BAuthor%5D&filter=years.2013-2013

Failing to cite yourself is quite the oversight. And making up a citation on top of that and no one catching you is quite a thing, isn't it?

The citation, therefore, is a lie. And probably should be removed. Check the article's citations. If the other articles site this person, then it doesn't work.

I checked their claim also for the 2020 article, and it's not in the 2020 article. The person is a microbiologist and unless working under an archaeologist isn't likely the best person to make such a claim.

I checked the other two articles and neither of them say ANYTHING about Shang Dynasty. The citation is made up and/or rotten. Please correct accordingly.

--KimYunmi (talk) 23:47, 17 December 2023 (UTC)[reply]

Does not have to be fermented[edit]

Currently the first picture shown in this article is Taiwanese pao cai. Here in Taiwan, what we call pao cai usually refers to cabbage marinated in vinegar and sugar. It's not fermented at all. C9mVio9JRy (talk) 17:58, 20 January 2024 (UTC)[reply]