Sources are slim on the differences, but basically… Suan cai is considered a type of pao cai. Suan cai is compressed fermented cabbage, likely haksuai, with a variety of other ingredients and is usually spicy. It’s typical in the northeastern region of China. Pao cai is non-compressed fermented cabbage with daikon, peppers, long beans, mustard stems, ginger, and sometimes other ingredients and is usually sweet. Pao cai, being a more broad category, is more common across China, especially in the north and the west. Suan cai is often eaten during breakfast with congee, a rice dish. I’ll likely be making a suan cai that is not so spicy.