Preserved Vegetable

Nošovické kysané zelí is a fermented cabbage product (sauerkraut) made in the municipalities of Nošovice and Nižní Lhoty in Moravskoslezsko region in the Czech Republic. Sauerkraut is made in the region fo... READ MORE

Escabeche de cebolla is a traditional Yucateco pickle made by placing red onions in red wine vinegar with peppercorns, oregano, cumin, and garlic. Once prepared, the pickle should be refrigerated for at least four hours before serving. Escabeche d... READ MORE

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 ... READ MORE

Pikliz is a Haitian relish consisting of a combination of pickled vegetables such as shredded cabbage, carrots, onions, shallots, and spicy peppers. Traditionally, pikliz is consumed as an accompaniment to fried pork (griot), fried beef (tassot), ... READ MORE

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... READ MORE

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, th... READ MORE

Kosher pickles are made with cucumbers that are washed and combined with dill, various other spices, kosher salt, and clean water. They are then left to ferment anywhere from a few weeks to a few months. Originally, kosher pickles were brought to ... READ MORE

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... READ MORE

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. A... READ MORE

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 br... READ MORE

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 ... READ MORE

Jonjoli is an unusual Georgian appetizer made with pickled sprouts from the local jonjoli bushes. The sprouts are combined with olive oil or other pickled vegetables such as peppers, tomatoes, or cucumbers. The dish is usually garnished with onion... READ MORE

Choucroute d'Alsace is a naturally fermented cabbage, also known as sauerkrat, produced in the French region of Alsace. It is best known in a dish called Choucroute Garnie when it is accompanied by three types of sausage... READ MORE

Cebollas encurtidas yucatecas is a traditional preparation of pickled onions originating from Yucatán. It's usually made with a combination of thinly sliced purple onions, allspice, peppercorns, oregano, sliced garlic, mild vinegar, salt, a... READ MORE

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 p... READ MORE

This kimchi variety uses radishes (mu) as the main ingredients. The radishes are cut into cubes and are then coated in a spicy combination of chili powder, onions, and ginger before they are left to ferment for a couple of days. Apart from the bas... READ MORE

These pickles are known as an Eastern German classic. They are produced according to traditional recipes using cucumbers grown in the Spreewald region, where the rich mineral content and delicate water balance of the local soil contribute to the d... READ MORE

Traditionally grown and fermented around the town of Stupava, located in the region of Záhorie, Stupavské zelé is Slovakian sauerkraut. It is produced by fermenting white cabbage of the ZáhoráckaREAD MORE

Although sauerkraut or sour fermented cabbage is most known as German national food, it has origins in China, when it was made from shredded cabbage that was fermented in rice wine. Some claim that it was brought to Europe by Genghis Khan after hi... READ MORE

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 ... READ MORE

Even though sauerkraut is a German word meaning sour cabbage, Chinese sauerkraut or suan cai, sometimes also called xiān cài, is probably the very first version of sauerkraut, as it is known that the laborers who built the Great Wall of Chi... READ MORE

Zha cai is pickled stem of mustard cabbage from Sichuan. The stems are traditionally rubbed with salt and pressed in order to release excessive moisture. Later on, they get rubbed with spicy, red chili paste and are left to ferment in lar... READ MORE

This kimchi is unique since it is not made with gochugaru chili flakes, which are traditionally used in the production of other varieties. Baek kimchi can be made with various ingredients, but it typically consists of napa cabbage that is layered ... READ MORE

This traditional Vietnamese pickle is prepared with whole onion bulbs that are preserved in a mixture of rice vinegar or white vinegar, water, salt, and sugar. Dưa hành is typically homemade, and it can occasionally include chili peppers an... READ MORE

Hafte bijar torshi is a traditional pickling mix that’s usually associated with the province of Gilan, but it’s popular throughout the country. The pickled vegetables usually include cauliflower florets, garlic, quince, hot pepper, pot... READ MORE

Curtido is a flavorful relish from El Salvador, consisting of fermented cabbage. It is sometimes affectionately called El Salvadorean sauerkraut due to the similarities between the two dishes. Curtido is often used as an accompaniment to the famou... READ MORE

Gari is the Japanese term for pickled ginger, the crucial element of every sushi meal. Because of its tender texture, translucent skin, and mild flavor, top-quality gari is usually prepared with early-harvested young ginger. If the ginger is fresh... READ MORE

Menma is a Japanese condiment that is commonly used as a ramen topping. It consists of lactate-fermented bamboo shoots which have, in most cases, previously been dried in the sun and seasoned with sesame oil, sugar, salt, and soy sauce. These bamb... READ MORE

Usually served as a side dish, fukujinzuke is the name of the Japanese-style pickled vegetables. The unique characteristic of the dish is the pickling procedure in which the vegetables are not traditionally pickled, but shortly brined and marinate... READ MORE

Chilera is perhaps the only thing that is appearing more frequently than the popular salsa Lizano on a Costa Rican table, a condiment made by pickling vegetables such as carrots, chili peppers, onions, cauliflower, and green beans in banana vinega... READ MORE

Sauerkraut from Ogulin is made by fermenting cabbage of the indigenous Ogulin variety and can be sold either whole or shredded. The leaves of the cabbage are yellow, translucent and elastic. Sauerkraut has characteristic flavour and odour that is ... READ MORE

Served as an appetizer, palate freshener, or a side dish, pào cài is a Sichuan-style pickle made with various vegetables, mostly Chinese cabbage, carrots, mustard stems, long beans, daikon radish, turnips, cucumbers, ginger, and hot ... READ MORE

Giardiniera is a traditional mixture of vegetables, usually carrots, pearl onions, cauliflower, bell peppers, and cucumbers. The vegetables are preserved in vinegar, or in some cases, in oil, with the addition of herbs and spices. They're stored i... READ MORE

As the name suggests, this kimchi variety is prepared with yeolmu—young radish greens that have a long green stem and a small, white root. The radishes are cut into smaller chunks before they are salted and combined with a kimchi paste that ... READ MORE

Acar is a traditional mixed vegetable pickle that usually consists of cabbage, carrots, cucumber, or long beans that are generously spiced with chilis and sliced shallots. All the vegetables are cut into thin strips or diced into larger chunks bef... READ MORE

This kimchi variety is made with chonggakmu—small-sized, firm, and crispy ponytail radishes with tender green stems. The radishes, together with the stems, are brined or salted and are then generously coated in a kimchi paste before they are... READ MORE

This kimchi variety is prepared with mustard leaves (gat) that are coated in a spicy mixture of chili flakes, ginger, garlic, finely sliced scallions, and (optionally) fermented anchovy paste. The greens are roughly chopped before they are coated ... READ MORE

Yacai is a traditional ingredient originating from Yibin in Sichuan. This pickled vegetable is made from the upper stems of mustard plant. The mustard greens are harvested in the 9th lunar month. The leaves are discarded, the stems are sliced into... READ MORE

Senfgurken or mustard pickles are made with slices of cucumbers which have been peeled, seeded, and salted before they are pickled in a vinegar-based liquid alongside onions, dill, and mustard seeds. Other typical spices added to the jar of pickle... READ MORE

Acar kuning is a traditional pickle that's especially popular on Maluku Islands. It’s usually made with a combination of cucumbers, carrots, bird’s eye chili peppers, vinegar, water, oil, sugar, salt, candlenuts, turmeric powder, shall... READ MORE

One of the most prized ingredients in the common red-braised dishes in central and southern China, mei gan cai is a type of dried pickle made with either Chinese cabbage or mustard greens that have undergone quite an elaborate production process t... READ MORE

Brinjal moju, also known as wambat moju, is a Sri Lankan eggplant pickle that is mainly enjoyed as a side dish. The star ingredient is sliced fried eggplant that is mixed with fried onions, green chili peppers, and a combination of tamarind water ... READ MORE