Vegetables

Also called achar tandal, तंडल अचार (reported).

1. Ferment cauliflower stalks (details not given)

• FAO Agricultural Services Bulletin 134 (1998), 6.2.10 and Table 2.1

Also called 赤ど漬け, あかどづけ, akadozuke, Aso no basashi, hatake no basashi.

bright red, crisp taro-stem pickle eaten like horse-meat sashimi with ginger soy

1. Cut leaves off, wash stems, salt-rub on a tray
2. Wrap, board and stone-weight overnight1 night
3. Pack in a barrel, sprinkle vinegar, drop-lid and weight; remove the black liquid that risesabout 10 days, until the liquid turns red
4. Peel, cut 3–4 cm, eat with ginger-soy sauce

• MAFF うちの郷土料理, 赤ど漬け, slug akado_zuke_kumamoto (recipe from Kumamoto prefecture's chisan-chisho site)

Also called anishi, fermented colocasia leaves, nuo + shi (yam leaf + fermented).

black, sour-smoky taro-leaf cakes cooked with smoked pork

1. Harvest leavesseason May–September
2. Stuff into container or gunny sack and ferment3–4 days (Wikipedia); about a week (Morung Express)
3. Pound to a paste
4. Shape and cook over hearthovernight
5. Smoke-dry or sun-dry

Safety: Taro leaves contain calcium oxalate; fermentation and cooking reduce the irritation (typical).

• Wikipedia, Anishi, https://en.wikipedia.org/wiki/Anishi
• Morung Express, Anishi: A Naga culinary delight, https://morungexpress.com/anishi-naga-culinary-delight
• BIS terms of reference (2024) listing anishi as fermented Colocasia leaves of Nagaland

Also called 박김치, gourd kimchi.

soft summer kimchi

1. Slice unripe gourd thin and flat, salt, season, ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: definition
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 坝上酸菜.

sour cabbage pickle in 7 days (summer)

1. Salt and press under a heavy weight in a pot
2. Heterofermentative startday 1
3. Acidificationday 3 (mature once pH < 4)
4. Finishdays 5–7

Safety: Nitrite peak at day 5; eat after the peak passes (typical advice for Chinese suancai).

• Liu Y., Yin C., Wang J. et al., 2024, Characterization of the microbial communities ... in Bashang suancai, Front. Microbiol. 15:1478207, PMC11613424

Also called べったら漬け.

sticky, sweet koji-coated daikon

1. Peel, halve, salt and weight1 day; drain rising water until soft
2. Half-day air-dry
3. Pickle with koji, sugar, mirin, kombu, chilli1–3 days

• MAFF うちの郷土料理, べったら漬け, slug 34_8_tokyo

Also called 비늘김치, 오이비늘김치, scale kimchi.

radish with a scale pattern, sliced to serve

1. Cut a whole radish round and round into scale-like slits; stuff seasoning in the slits
2. Pack with whole cabbage and fermentkimjang storage (typical)

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 보쌈김치, 보김치, bokimchi, Gaeseong wrapped kimchi.

parcel-shaped luxury kimchi

1. Salt cabbageabout 8 h
2. Cut inner parts and mix with fruit, seafood and seasonings; wrap in large outer leaves into bundles
3. Pack bundles in a pot, pour salted-corvina water, room temperature1 day
4. Refrigerate

• Institute of Traditional Korean Food recipe via Korea Herald/Korea Times (8 h salting, 1 day room temperature)
• Korean Wikipedia, 김치 (shape category: 보쌈김치)

Also called ဘူးချဉ် (unverified spelling), Buu Shin, fermented calabash.

seasonal sour gourd

1. Slice gourd into long pieces and ferment as for mon-la chin1-2 days (as mon-la chin)

• Bo Bo and Aye Aye Win 2022, Bacterial Empire 5(3):e430

Also called 부추김치, 솔김치, 정구지김치, 부추꽃김치, chive kimchi, garlic chive kimchi.

soft, garlicky chive kimchi

1. Wilt leaves by a quick blanch or salt, then season and ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called burong mustasa, buro na mustasa, burong mustala, Burong mustala (work-list spelling), fermented mustard leaves.

sour greens eaten as an appetiser with fried or grilled fish, or sautéed with eggs, tomatoes or fish

1. Wilt greens in the sunabout 1 h
2. Salt and gently bruise the greens
3. Pack in a jar and pour on cooled starchy rice water3–6 days at room temperature (home recipes; some wait 7 days)

• Bacterial diversity in Philippine fermented mustard (burong mustasa) as revealed by 16S rRNA gene analysis (AGRIS record 65def7b30f3e94b9e5d3606d)
• Tan Gana N. H. et al. 2018, Polyphasic identification of lactic acid bacteria from fermented mustard leaves (burong mustasa) (AGRIS 64746ae82d3f560f80a863ef)
• Panlasang Pinoy and Foxy Folksy home recipes (wilting, rice water, 3–6 days)

Also called 채김치, 채칼김치.

1. Julienne vegetables and season

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 常州萝卜干, 武进萝卜干, Changzhou dried turnip, Wujin radish.

sweet or salty crunchy dried radish; the best-known brand was "Hongmei" sweet-fragrant luobogan

1. Slice white radish around Lidong (early November)
2. Sun-dry on bamboo trays or reed mats
3. Salt and pack (salty type) or salt with sugar (sweet type)

• Chinese Wikipedia, 常州萝卜干, read 2026-10-16

Also called 咸菜, 鹹菜, 酸咸菜, kiam chai, kiam chye, ham choy (Teochew style).

salty-crunchy mustard eaten with congee; one of the "three treasures of Chaoshan" with chai po (radish) and fish sauce

1. Wash and sun-dry whole mustard heads1 day
2. Salt at 10:1 (mustard to salt), pack in a jar with a little water, weight with stones
3. Sun the sealed jarabout 10 days, then edible

• Chinese Wikipedia, 咸菜 (潮汕), method and gazetteer citation, read 2026-10-16
• FAO Agricultural Services Bulletin 134 (1998), 6.2.9: sayur asin 'also known as kiam chai in Thailand and kiam chaye in Malaysia'
• The Whole Health Practice, Kiam chye fermented mustard greens (Singapore home method)

Also called 총각김치, altari kimchi, bachelor kimchi.

whole small radishes, very crunchy, leaves soft

1. Salt whole radishes with leaves attached1–2 h
2. Rinse, coat in paste, bundle stems
3. Ferment cooldays to weeks (typical)

• Tasting Table, 14 types of kimchi

Also called Çubuk turşusu, lahana turşusu, karışık turşu.

sour mixed pickles and their brine (turşu suyu)

1. Pack vegetables, cover with brine
2. Ferment and storestudies follow 60 days of storage

• Ankara University study of 14 spontaneously fermented Çubuk pickles, dspace.ankara.edu.tr/items/baa9c693-99e8-4e7e-b50c-532268d42f82
• Turşudan laktik asit bakterilerinin izolasyonu (Samsun), acikerisim.omu.edu.tr
• Çetin 2011, Production of probiotic mixed pickles (turşu), Atatürk University

Also called 大头菜, 五香大头菜, 玫瑰大头菜, 大頭菜, tai-tau tsoi, tai-tan tsoi (Campbell-Platt spelling).

firm brown root pickle, sliced or shredded

1. Salt-cure the roots
2. Re-cure in soy sauce and spices (Kaifeng) or soy sauce, sugar and rose sugar (Kunming)

• Chinese Wikipedia, 腌菜 (list: 河南开封五香大头菜)
• FAO Agricultural Services Bulletin 134 (1998), 6.2.10: pickled carrots and turnips 'known as hua-chai po in Thailand and tai tan tsoi in China'

Also called 단무지, 다꽝 (colloquial, from takuan), dan moogi, Dan moogi (Campbell-Platt spelling), Korean takuan.

sweet, crunchy, yellow radish served with jajangmyeon and in gimbap

1. Sun-dry radish until it bends by hand
2. Bury in salt and rice bran to ferment and mature (traditional)
3. Modern alternative - steep in salt or sugar solution with sweeteners, acidulants, seasoning and colourant

• Korean Wikipedia, 단무지 (traditional vs current method), read 2026-10-16

Also called Dobrovodské zelí, Dobrovodské kysané zelí.

white or red caraway sauerkraut; many local households buy shredded cabbage and ferment it at home

1. Shred cabbage; mix with salt and caraway only; pack and let it ferment (traditional recipe)

• Czech Wikipedia, Dobrovodské zelí, read 2026-10-16

Also called 돌나물김치, 돌나무김치.

1. Wash shoots gently; make a light water kimchi

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 동과저 (冬瓜菹), 동과엄침채, 동과섞박지, 동아섞박지, 동아숙박이, 침동과.

soft, juicy gourd kimchi

1. Salt slices of wax gourd (salt-only kimchi in Eumsik dimibang)
2. Mix with seasonings and jeot, pack in a crock (seokbakji form)

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: 김치, 조선 시대 and 동아김치 definition
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322
• history_new_other_science_r2.md, Gyuhap chongseo corpus (동아숙박이)

Also called 동지김치.

spring kimchi; Jeju also makes tot (hijiki seaweed) kimchi, gyul-mul (tangerine water) kimchi and gat-mul kimchi

1. Salt and lightly season spring flower stalks

• Korean Wikipedia, 김치 (Jeju list)
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322: (동지김치)

Also called ต้นหอมดอง.

yellow-green sour shallots eaten with nam prik; storage 7 days

1. Cover with 10% brine, add cooked rice, cheesecloth cover, shade4 days

• JIRCAS, Database of Fermented Foods of Thailand, dton-horm-dorng card, read 2026-10-16. Microbe lists mostly cite The traditional fermented foods of Thailand (ASEAN, 1995).

Also called dưa bồn bồn, pickled cattail shoots.

sour crunchy shoots dipped in soy or braising liquid, stir-fried with shrimp or pork, or cooked in canh chua

1. Steep young shoot bases in salted rice watera few days (typical)

• Vietnamese Wikipedia, Dưa bồn bồn, read 2026-10-16

Also called dưa hành, hành muối, dưa món (northern usage), pickled shallots, củ kiệu-type pickle.

crisp sour white onions eaten with fatty pork at Tết

1. Soak unpeeled bulbs a day and a night in rice-washing water, wood-ash water or alum water with a little salt1 day and night
2. Soak a second day in fresh salt water to whiten and crisp1 day
3. Peel, trim roots, rinse in weak brine, drain
4. Pack over split sugarcane in a jar or stoneware crock; pour on boiled and slightly cooled brine

• Vietnamese Wikipedia, Dưa hành (nguyên liệu, quy trình), read 2026-10-16

sour fermented bamboo shoot, wet (ekung) or dried (eup)

1. Chop shoots, place in leaf-lined basket in a pit
2. Ferment2–3 months (pit method)
3. Eup and hirring are often sun-dried after fermentation (typical)

• Tamang and Tamang 2009, Food Biotechnology 23(2):133–147 (44 samples of ekung, eup, hirring)
• World Bamboo review, worldbamboo.net

Also called 어육김치, 어육침채.

savoury broth kimchi

1. Boil fish heads with beef; cool the broth
2. Pour the broth over salted vegetables; ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: definition
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called alcaparras, alcaparrones, capperi, caper buds, caper berries.

sour, mustardy caper buds or berries

1. Immerse berries in water or brine
2. Lactic fermentation1 week to 1 month
3. Optional vinegar finish and re-brining

• Pulido et al. 2005, Applied and Environmental Microbiology, caper berry fermentation, PMC1317326
• Annals of Microbiology 2019, Tunisian L. plantarum F3, s13213-019-01519-x
• Grasas y Aceites, factorial design of caper fermentation

Also called 福菜, 覆菜, fu tsai, Hakka mustard, pó-tshài.

one harvest gives three products: suan cai (wet sour), fu cai (bottled half-dry), mei gan cai (dry)

1. Harvest, wilt, heavy-salt and press in tubsa few days
2. Sun-dry the salted greens half-way
3. Pack tightly into bottles, invert (覆 = "turned over")a month or more
4. Fully sun-dry (optional)

• Yeast flora of fu tsai, a facultatively anaerobic fermented mustard, 2003, airitilibrary 10132732-200312-18-3~4-73-83-a
• Chiang P.-D., 2007, Improvement on pickled mustard fermentation process and its waste reduction, NTU scholars
• Taiwan Review, Hakka preserved vegetables, taiwantoday.tw/society/taiwan-review/22413

Also called 가지김치, 동가김치, 동가침채, 가지김치하월법, eggplant kimchi, dongga chimchae.

winter eggplant kimchi (dongga kimchi)

1. Pick low-moisture eggplants around September
2. Make kimchi and bury the crock in the grounduntil winter

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: 가지김치 definition
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 감동젓김치, 곤쟁이젓김치, gonjaengi-jeot kimchi.

purple-tinged, sweet-briny kimchi

1. Season vegetables with gamdongjeot and chilli; ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: Seoul/Gyeonggi list
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322
• Kyunghyang Shinmun column on Juchochimjeobang (via search, 2026-10-16)

Also called 감태지, gamtae kimchi, seaweed jangajji (work-list label).

dark green salty seaweed kimchi

1. Hand-pick fresh shoots on the winter mudflatharvest season December to March
2. Wash 5–6 times to remove mud
3. Salt the same night
4. Mix with pre-salted green chillies and rest1–2 days

Safety: Spoils fast; only that day's fresh shoots are used.

• Korean Wikipedia, 감태지, read 2026-10-16
• Slow Food Foundation, Ark of Taste, Gamtaeji

Also called 게국지, 갯국지.

pungent crab-seasoned kimchi stew base; strong flavour

1. Collect crab jeot brine through the year (crabs salted with sun salt)a year
2. Season gimjang cabbage leaves with the crab brine and age
3. Boil before eating

• Korean Wikipedia, 김치 (게국지: crab sauce ground, mixed with cabbage or radish, aged, usually boiled)
• Seoul Shinmun 2013-11-14, Taean gegukji

Also called მჟავე, გურული მჟავე კომბოსტო, Gurian pickled cabbage, mzhave.

pink-red spicy sour cabbage; "mzhave" also covers green tomatoes, cucumbers, jonjoli, garlic shoots

1. Quarter late dense cabbage; pack with sliced beet, chilli, garlic, celery
2. Cover with salt brine; vent gas (loose lid)4–8 days

• recepty.mobi, Georgian-style cabbage with beetroot (lacto-fermentation; beet as colour)
• bake-street.com, Georgian-style fermented green tomatoes

Also called 고추김치, 풋고추김치.

1. Salt green chillies, season, ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 고들빼기김치, godulbaegi kimchi.

bitter-spicy wild-green kimchi

1. Soak in salt water several days to remove bitterness (typical)
2. Season and ferment coldstudied over 6 months

• Effect of fermentation duration on the quality changes of Godulbaegi kimchi, Foods 2022, PMC8997386

Also called 고구마줄기김치.

1. Peel stalks, salt lightly, season

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 贡菜, กงไฉ่, kong chai, gong chai, Teochew preserved mustard strips.

sweet, crisp mustard strips eaten with congee

1. Cut mustard into strips and sun-dry
2. Mix with sugar, salt, ginger and liquor; pack and cure

• Chinese Wikipedia, 贡菜 (潮汕), read 2026-10-16

Also called 고수김치.

1. Mix coriander with radish and cabbage, season, steep in jeotguk

• Korean Wikipedia, 고수김치 and 김치
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

sour greens cooked with yak meat or beef and noodles as thukpa

1. Wash, cut, drain leaves
2. Press into bamboo basket lined with fig leaves, cover with more fig leaves
3. Fermentnearly a month

• Wikipedia, Goyang (fermented food), citing Tamang

Also called 굴김치, 굴섞박지, 굴석박지, oyster kimchi.

briny, quick-ripening kimchi

1. Salt vegetables; mix with chilli seasoning and raw oysterseaten young; oysters spoil if aged long (typical)

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: 굴김치 definition and Chungcheong list
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 겨자김치, 개자김치.

sharp, nose-tingling kimchi-salad

1. Dress vegetables with prepared mustard; rest

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 해저방 (醢菹方), haejeo, jeotgal seokbakji (19th c.).

rich mixed seafood kimchi

1. Salt radish with greens; mix with vegetables, seaweed, spices and seafood
2. Add abalone shells and ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: 김치, 조선 시대 section

Also called 해물김치.

1. Mix salted vegetables with seasoned raw seafood; ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: Gangwon list
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322

Also called 白菜のたたみ漬け.

firm layered napa pickle whose cut face holds together

1. Stack single leaves with chilli and kombu, salt, press

• MAFF うちの郷土料理, 白菜のたたみ漬け, slug hakusai_no_tatami_zuke_shiga

Also called 花漬け, 花漬, 桜漬, 梅花塩漬け, 菊花味噌漬け, flower pickles.

salty flowers soaked out and floated in hot water (sakura-yu, ume-yu) or used as garnish

1. Ume blossom salt-pickle2 months in brine, then drained and re-packed in dry salt
2. Chrysanthemum petal salt-pickle (same brine)
3. Chrysanthemum miso-pickleabout 2 months
4. Nanohana bud salt-pickleovernight
5. Shunran (spring orchid) salt-pickleabout 2 days; for keeping, dry a day and pack in salt with ume vinegar

• Japanese Wikipedia, 花漬け, read 2026-10-16

Also called 緋の蕪漬, 緋のかぶ漬.

sweet-sour scarlet turnip

1. Peel, soak overnight in plenty of water
2. Slice and salt4–5 days
3. Pickle in daidai juice and sugarabout 1 week

• MAFF うちの郷土料理, 緋の蕪漬, slug hino_kabura_zuke_ehime

Also called 赤かぶ漬け, 飛騨紅かぶ漬け.

red, sour lactic-fermented turnip

1. Pack turnips tightly in salt brine in a barrel, salt on top, weight
2. Ferment and matureabout 2 months

• MAFF うちの郷土料理, 赤かぶ漬け (Gifu), slug 38_20_gifu

Also called 日野菜漬け, 桜漬け, sakura-zuke, akana.

pink-purple, slightly bitter turnip pickle; Shiga "food cultural property" since 1998

1. Wash and hang on hasa racks to dry
2. Layer in a tub with salted rice bran, press by hand, lid and weightat least 30 days

• MAFF うちの郷土料理, 日野菜漬け, slug hinona_zuke_shiga
• Japanese Wikipedia, 日野菜, read 2026-10-16

Also called 広島菜漬, 広島菜漬け, 川内菜, Hiroshimana, Hiroshimana (Campbell-Platt), Kawauchi-na.

green leaves used to wrap rice balls (hiroshima-na musubi); old pickle for ochazuke; also 'mochina' in zoni

1. Sow in September, harvest about December after frost (frost firms the leaves and sharpens the bite)
2. Salt-pickle whole heads (asazuke, light pickle)days (typical)
3. Long pickle (furuzuke)weeks to months (typical)

• MAFF うちの郷土料理, 広島菜漬のおにぎり, slug 42_23_hiroshima
• Japanese Wikipedia, 広島菜, read 2026-10-16

Also called 호박지, 호박김치.

sweet-sour pumpkin kimchi eaten stewed

1. Cut pumpkin and greens, season, ferment
2. Cook as a stew (hobakji-jjigae) in winter

• English Wikipedia, List of kimchi varieties / Kimchi (hobakji from Hwanghae)
• Korean Wikipedia, 김치

Also called หัวผักกาดดอง, chai-poaw.

brown sweet-salty radish for pad thai; storage 3–4 months

1. Knead with a little salt, overnight
2. Add about 20% fine salt, knead, sun-dry 1 day
3. Press in a cloth bag under weight3 days
4. Sun-dry until brown; coat with palm-sugar solution; sun-dry again

• JIRCAS, Database of Fermented Foods of Thailand, hooa-pak-kaat-dorng card, read 2026-10-16. Microbe lists mostly cite The traditional fermented foods of Thailand (ASEAN, 1995).