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, shallots, and garlic.

The carrots, cucumbers, and chili peppers are cut into matchsticks or sliced, then mixed with the fried spice paste and water and cooked until the vegetables become tender. This fresh yellow pickle is traditionally served as a side dish to yellow rice, known as nasi kuning.

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 in the paste and left to ferment.

Gat kimchi is appreciated for the pungent flavor of the leaves that perfectly complement the spicy chili paste. Mustard leaf kimchi is usually served as banchan - a traditional Korean side dish.

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 strips, and the strips are dried, then mixed with salt and fermented from 3 to 6 months in sealed containers.

They are then boiled with brown sugar and hung to dry again. Sichuan pepper, star anise, and other spices are added, and the mustard greens are fermented for another 3 to 6 months befor consumption. Yibin yacai is often used in stir-fries with vegetables and meat, and it's a crucial ingredient in dishes such as ganban sijidou (dry-fried green beans) and dan dan noodles.

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 before they are mixed with a salty, lightly sweet water and vinegar brine.

Acar is used as a topping for noodles and rice or as an accompaniment to grilled or fried dishes and curries. The varieties of acar spread throughout Indonesia; they often incorporate various spices and fruits such as mango or pineapple. Acar is commonly prepared in Malaysia and Singapore, where it is traditionally made with a spicy peanut paste. 

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 left to ferment.

The spicy kimchi mixture is usually made with a thick rice flour paste that is combined with chili flakes, minced garlic and ginger, and additions such as anchovy paste or fish sauce. Chonggak kimchi is usually served as a side (banchan) with a variety of Korean dishes.

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 usually consists of a rice flour base that is mixed with chili flakes, grated garlic and ginger, fish sauce, sliced fresh chilis, and fermented shrimp paste.

Yeolmu kimchi is a summer favorite, and it is often served as a cold side dish (banchan), but it is also commonly added to noodle dishes or bibimbap—a variety of Korean mixed rice.

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 peppers.

In Sichuanese cuisine, these crunchy, tangy pickles are always on hand, and almost every family keeps a large clay pot in their kitchen, filled with a variety of seasonal vegetables in a simple water and vinegar brine seasoned with salt, sugar, and Sichuan peppercorns. 

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 bamboo shoots are typically produced in Taiwan and China, so menma is also known as shinachiku, meaning Chinese bamboo.

It can be bought in jars or big vacuum packs in Japanese grocery stores. Apart from being used as a ramen topping, menma can also be consumed as a tasty side dish when served with rice.

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 marinated in a mixture of soy sauce, rice vinegar, sake, and sugar.

Since the name of the dish derives from the term used to refer to the Seven Gods of Good Fortune - a group of deities native to China, India, and Japan - the pickle should traditionally include seven different ingredients. This tradition has been partially neglected, and nowadays it is not uncommon to use a variable number of components, which may include eggplants, shiitake mushrooms, daikon, radish, cucumber, carrots, and many other combinations.