Baechu (Napa cabbage) is one of the essential kimchi varieties in South Korea, and it is often almost synonymous with the word kimchi. Although the dish can significantly vary, most variations are made with whole Napa cabbages that are generously coated with a mixture of glutinous rice paste, gochugaru chili pepper flakes, garlic, onions, jeotgal (fermented seafood), fish sauce, and ginger, while the common additions also include sliced radishes, carrots, or green onions, as well as other types of seasonings and condiments.

Like most kimchi versions, baechu is also traditionally made in onggi—an ancient Korean earthenware that is suitable for fermentation. When prepared, kimchi should be left for at least a couple of days, preferably longer, allowing it to ferment and achieve its typical spicy-sour flavor. 

Thinly sliced Japanese pickles collectively called tsukemono (lit. pickled things) are an indispensable part of almost every washoku, a traditional Japanese meal. Tsukemono can be served as an accompaniment or garnish for meals, but it can also be served with rice as an okazu (side dish), with drinks as an otsumami (snack), or even as a part of chanoyu, the Japanese tea ceremony.

These pickles of various colors and shapes are made from many different preserved fruits and vegetables; the most popular include daikon radish, aubergine, cucumbers, sour plums, turnips, carrots, gobo root, nappa cabbage, ginger, and shiso buds. Even though they can easily be prepared at home, Japanese pickles are available for purchase in most Asian grocery stores, and depending on the type of preservation, tsukemono comes in countless varieties and regional specialties. 

This fermented kimchi variety is made with green onions (scallions) as the main ingredient. The onions are cleaned and then coated in a spicy mixture of chili flakes, fish sauce, ginger, garlic, and anchovy sauce. Optionally, the paste may be made with a rice flour base, while sesame seeds are typically sprinkled as a garnish.

Pa kimchi is best when prepared in spring, when green onions are in season. It is usually enjoyed as banchan - a traditional Korean side dish.

Although many people get a chill through their spine at the very mention of the word pickles, Koreans have found a way to make fermented pickled vegetables interesting, tasty and titillating. A classic starter or a side dish to any Korean meal, these spicy, salty, sweet and sour vegetables known as kimchi start their way sliced, tied in bundles, and marinated in brine with hot chili peppers, salty fish paste, leeks, ginger, sugar, and garlic.

Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two thousand years back, when it was first mentioned in written documents. It was originally called chimchae, literally translated to soaked vegetables, because kimchi was soaked only in brine or beef stock in the past, but by the 12th century, other ingredients and seasonings began to be added to the pot. 

Turşu is the common name for a variety of Turkish pickled vegetables of all shapes, sizes, and colors, including eggplant, zucchini, onions, carrots, cucumber, beets, garlic, and grape leaves. The vegetables are placed in a jar with vinegar and brine, then stored for a few months.

The tradition of pickling dates back thousands of years, when fresh vegetables were preserved over the year for consumption in the winter months. Turşu is often served as an appetizer, while turşu suyu–the flavorful pickle juice–is often served as a refreshment on hot summer days.

This summer favorite is a kimchi variety that consists of partially quartered cucumbers that are salted or brined and then stuffed with kimchi paste. Occasionally, the cucumbers may be cut into smaller quarters which are then simply coated in the paste.

The kimchi paste in oi sobagi typically includes chili flakes, fish sauce or anchovy sauce, as well as finely sliced garlic, ginger, chives, and (optionally) carrots or Korean radish. Oi sobagi is usually served with Korean soups and stews, and it is best enjoyed when freshly prepared.

In China, pickling food is an ancient tradition dating back to the Zhou dynasty era, and today there are more than 130 different kinds of Chinese pickles. Home pickling is so important that there are even special porcelain urns used only for the preparation of this flavorful appetizer or side dish.

Most commonly, the pickled ingredients include cabbage, eggs, lettuce hearts, cucumbers, mustards, radishes, and bamboo shoots. The ingredients are pickled in a combination of water and vinegar that can be enhanced with anything from Sichuan peppercorns to ginger, in order to give the pickles a unique flavor. 

This white radish pickle is a winter staple in South Korea. Mu or Korean radish is the main ingredient in dongchimi, and while small radishes can be pickled whole, larger versions are usually sliced before they doused in a sweet and salty brine.

Although other ingredients may vary, typical additions include onions, garlic, ginger, Korean pear, or green chili peppers. Dongchimi can be served as a side dish, but it can also be enjoyed as a refreshing and nourishing appetizer or a base for cold noodle dishes.

Takuan is pickled Japanese daikon radish, and as such, it belongs to the group of tsukemono pickles. The Japanese daikon is very crunchy and has sweet and mild flavors. It's typically sun-dried, seasoned with salt and various spices, then left in the pickling solution of turmeric, rice wine vinegar, sugar, salt, and water for a few months.

Once finished, the daikon is yellow in color and slightly pungent. In Akita Prefecture, takuan is smoked, and it's then known as iburigakko. In South Korea, takuan is called danmuji. It's usually served with other tsukemono pickles or used in salads, stir-fries, and as an ingredient in sushi.