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Pickled Er Jing Tiao Chilies (Sichuan Pickled Chilies, Pao La Jiao), Set of 2
泡二荆条辣椒
$15
Sichuan's Versatile Pickled Pepper
One of the most elusive Sichuan ingredients outside the province, the pickled version of Sichuan's favorite chili is used in many popular dishes. Ripe red er jing tiao chilies are naturally fermented in a salt brine in large earthenware crocks until they are mildly soured.
The heritage Laotanzi brand has been making Sichuan pickles since 1902 and boasts that its "mother brine" is more than a century old—meaning that the brine in each 5-foot-tall earthenware pickling crock has been jumpstarted by lactic acid bacteria that has propagated through the generations. This natural lacto-fermentation in a salt brine is the same process as the home pickle jar, just in a much larger crock. No vinegar involved!
Er jing tiao is a mild to medium-hot chili. It is the chili that is fermented with fava beans to make Pixian doubanjiang, which is used to flavor dozens of classic Sichuan dishes. But sometimes the fermented chilies stand on their own to flavor a dish, for a lighter touch, or one that is bean- and gluten-free.
These pickled peppers, or pao la jiao, are used to lend a mildly spicy tang to fish stews/hotpots, pickled pepper beef noodles and some yuxiang, or "fish fragrant," dishes. But they are welcome anywhere you'd like a little pickled pepper punch. These are the chilies for the job whenever a recipe suggests using sambal oelek or, unwisely, sriracha in a traditional Sichuan dish. Just mince them up and you've got a pickled chili sauce that complements Sichuan food perfectly.
The Mala Market is the exclusive U.S. importer of Laotanzi pickles, which replace a brand we previously carried. Bought from another importer, that brand was the best we could find in the U.S. It was not until we visited Laotanzi and tasted their magnificent array of pickles that we knew we had found a far superior pickled er jing tiao to any previously available here—made from a true er jing tiao chili that's expertly fermented to produce a pickle with a fresh tang and crisp texture.
This product is sold in a set of two packets.
History + Honors
The process of lacto-fermenting vegetables used at Laotanzi has National Intangible Cultural Heritage status, designating a traditional handmade production process passed down through the generations.
When we visited the Laotanzi factory (see photos), we not only saw the 1,200 5-foot-tall earthenware crocks, each of which can hold 1,000 kilograms (2,200 pounds) of pickles-in-process, we heard them. Just like the Sichuan home pickle jar, these have a moat around the lid that is filled with water and the crocks gurgle as the gases from the fermentation process escape through the lid.
Laotanzi is located in Meishan, a city in southern Sichuan Province that calls itself the pao cai (pickle) capital of China, due both to the long history of pickle production there and the amounts local companies currently produce. A giant museum devoted to the history of pao cai is near the factory.
How To Use It
Remove the stems and chop into pieces or mince with a knife. For fewer seeds, run your knife along the length of the chili to squeeze them out before mincing.
Storage
Though naturally fermented, these chilies require the addition of preservatives to be shelf stable once packaged.
Once opened, remove to a glass jar with a tight-fitting lid and refrigerate. Fermented products last indefinitely if stored properly and not cross-contaminated. Let appearance and aroma be your guide to shelf life.
When the pickles are removed from their pickling crocks and packaged in protective foil pouches, they require acetic preservatives to ward off mold (and worse).
Gluten Free
Nutrition Facts Servings: 13
Serv. size: 1 Tbsp (15g)
Amount per serving: Calories 10
Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 492mg (21% DV), Total Carb. 1g (1% DV), Fiber 0g (0% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 0g, Vit. D (0% DV), Calcium 0mg (0% DV), Iron 0mg (0% DV), Potas. 0mg (0% DV).
While yuxiang eggplant is usually made with Pixian doubanjiang or red-oil douban, yuxiang pork is traditionally made with only fermented er jing tiao chilies
Numerous Sichuan dishes use a pork mince to flavor vegetables, noodles or, in this case, shrimp. A pickled er jing tiao chili is a great addition to a stir-fried pork mince.
