泡菜 (pàocài) · pickled vegetables, pickles, kimchi

Measure Word

一坛泡菜 tán

Meanings

1 pickled vegetables
2 pickles
3 kimchi

Made with

白萝卜 báiluóbo 卷心菜 juǎnxīncài 胡萝卜 húluóbo 豇豆 jiāngdòu 辣椒 làjiāo 花椒 huājiāo

About the dish

川菜 Sichuan · 凉菜 Cold dish

Crunchy vegetables such as cabbage, radish and carrot pickled in brine with chili, sour and salty, served cold as a small side dish. In Korean restaurants the word means kimchi, which is hotter.

Characters

泡

pào

to soak; to steep; bubble

菜

cài

vegetable; dish; food

Soaked + vegetables - vegetables preserved by soaking in brine or vinegar.

Examples

HSK 3

奶奶自己做的泡菜特别好吃。

Nǎinai zìjǐ zuò de pàocài tèbié hǎochī.

The pickles grandma makes herself are especially delicious.

HSK 5

韩国人几乎每顿饭都吃泡菜。

Hánguó rén jīhū měi dùn fàn dōu chī pàocài.

Koreans eat kimchi with almost every meal.

HSK 7-9

四川泡菜很有名。

Sìchuān pàocài hěn yǒumíng.

Sichuan pickles are very famous.

Tips

culture

Chinese 泡菜 (especially Sichuan-style) is distinct from Korean kimchi, though both are called 泡菜 in Chinese. Sichuan pickles use a salt brine, while Korean kimchi uses chili paste fermentation.