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Doubanjiang is not something you leave alone. During fermentation, it needs to be mixed regularly in the daytime, when the warmth of the sun activates the microorganisms driving the process. Turning the paste allows air to move through it, evens out moisture, and prevents uneven fermentation or spoilage at the surface. It’s a small, repetitive act, but it shapes everything, guiding how the beans break down, how the color deepens, and how the flavors develop into something balanced and complex over time.

Orange juice? No! This is called 母水 (mǔ shuǐ) in Chinese, also known as mother brine. Mother brine, to many people’s surprise, is an essential part of Sichuan fermentation if you are to make great paocai. It deepens the flavor with every batch, building layers of acidity, aroma, and complexity that fresh brine alone cannot achieve. Passed between friends, neighbours, and families, it becomes more than technique, it’s a gesture of trust, a living piece of someone else’s kitchen finding its place in yours.