Ceramic Pickling Jars Are Everywhere

As you move through Sichuan, each city and town has its own rhythm. Some streets are lined with snack stalls, others with shops selling baijiu. But one thing shows up almost everywhere: the ceramic jars used for making paocai.

What makes these jars stand out is the water-sealed lip. The rim is designed to hold water, creating a barrier that keeps air out while still allowing gases from fermentation to escape. It is a simple design, but it solves the core problem of pickling, protecting the brine without sealing it off completely.

Compared to glass jars, ceramic breathes better. It helps regulate temperature and moisture more gently, creating a more stable environment for fermentation. Over time, these jars become part of the process themselves, used again and again as the paocai develops its flavor.