Storing Chinese Cooking Ingredients

[chomiji]

So I've mentioned that our CSA pork share often comes with ground pork, and that I have been trying to find recipes for it.

Some of these recipes take ingredients that I have been having trouble finding (even at H Mart, although there it might be an issue of having the wrong name, such as Chinese vs. Korean). But I have found some of them on Great Big South American River.

A number of them come in shelf-stable sealed packages. I'm wondering what is the best method of storing these once opened?

Specifically:

• Zha Cai (preserved mustard stems)
• Doubanjiang Broad Bean with Chili Paste

I presume Szechuan peppercorns get stored like any other peppercorns ... or do they?

Thanks for any help you can give!

Comments

[armiphlage]

no advice, sorry!

[lawless523]

I don't know about the mustard stems, but I would refrigerate the paste after opening.