Vegetables

Also called หอมดอง, hua-horm-dorng, hom-dong.

sour-salty-sweet shallots; storage 1 month

1. Cover with boiled-cooled mixed liquid, close, shade10 days

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

Also called 咸菜.

sour salted greens

1. Dry-salt leaves, then cover with rice water4 days ferment; keeps up to 2 months

• FAO Bulletin 134, ch. 6.1

Also called いぶりがっこ, smoked daikon pickle.

smoky, crunchy yellow-brown daikon pickle

1. Wash and rope-braid daikon, thickest first
2. Smoke-dry over the hearth or smokehouse2–5 days
3. Pack in rice bran, salt and zarameat least 2 months
4. Rinse bran off and slice

• MAFF うちの郷土料理, いぶりがっこ (Akita), slug 29_1_akita

Also called 白瓜の鉄砲漬け, 養肝漬, yōkan-zuke.

brown stuffed melon pickle

1. Hollow melons; stuff with chopped cucumber, shiso and ginger
2. Pickle in miso tamari

• MAFF うちの郷土料理, 野菜の漬物 (三重県), slug yasaino_tsuke_mono_mie
• Japanese Wikipedia, 金婚漬 (養肝漬 comparison)

Also called inziangsang, ziang sang, ziang dui, ziangsang, fermented mustard leaves of Manipur and Nagaland.

dried sour mustard leaf for soups, plus a sour liquid extract

1. Wilt the leavesa few days (comparable Zeliang jegietsang: 3–5 days in shade until yellow)
2. Crush and pack tightly, fermentabout 7–10 days (reported; comparable jegietsang dui: about 10 days, pressed every other day)
3. Separate the juice (ziang dui) from the leaves
4. Sun-dry the leaves

• Jeyaram K., Singh T.A., Romi W., Devi A.R., Singh W.M., Dayanidhi H., Singh N.R., Tamang J.P., 2009, Traditional fermented foods of Manipur, Indian J. Traditional Knowledge 8(1):115–121 (abstract lists Ziang Sang, Ziang Dui)
• Bioresources and Bioprocessing 2023, s40643-023-00702-y, Table 5 (inziangsang: mustard leaves, L. plantarum, L. brevis, Pediococcus; soup; Nagaland and Manipur; after Tamang et al. 2005)
• Morung Express, Jegietsang dui, a unique traditional food of the Zeliang Nagas (wilting 3–5 days, about 10 days in jars)

Also called 伊勢たくあん, こうこ, Ise takuwan.

deep-flavoured, firm takuan; variants hyakuichi-zuke (with eggplant leaves) and yōrō-zuke

1. Hang daikon on hasa racks in the Ise plain7–14 days
2. Pack with bran, salt, kombu, persimmon peel, eggplant leaves and chilli10 % salt
3. Lactic fermentation2 years

• Japanese Wikipedia, 伊勢たくあん (製法, 歴史), read 2026-10-16
• MAFF うちの郷土料理, 野菜の漬物 (三重県)

Also called いぜこみ菜, ゆでこみ菜, すなな漬.

sour, unsalted greens

1. Blanch greens and pack without salt for lactic fermentation (as in sunki)

• Japanese Wikipedia, すんき漬け (解説 section), read 2026-10-16

Also called 장김치, 간장김치.

brown, sweet-salty water kimchi with no salt or chilli

1. Salt the cut vegetables in soy sauce
2. Add garnishes and pour soy-and-honey brothshort; eaten young (typical)

• Korean Wikipedia, 김치 (장김치 entry)
• 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: (jang-kimchi in historical cookbooks)

Also called 톳김치, 귤물김치, 갓물김치, 꽃대김치.

1. Light salting; water-kimchi brine for the mul types

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

Also called 전복김치, 전복침채, abalone kimchi.

delicate water kimchi with abalone

1. Slice abalone and radish thin, season, pour on light brine (water kimchi style)

• 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
• Seoul Shinmun 2014-12-05, Wando abalone kimchi promotion

Also called 젓국지, 열젓국지, 젓무법, jeotguk kimchi.

lightly fishy, mildly spicy brothy kimchi

1. Mix jeotguk into cold water and pour over seasoned vegetables

• 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 醬筍, 豆醬筍, jiang-sun, tsiùnn-sún, fermented ma bamboo shoots.

soft brown bamboo pieces used to steam fish (醬筍蒸魚) or flavour pork

1. Cut shoots into joints; soak in water2 h
2. Drain, salt, rest; pour off the salty liquid1 h
3. Jar with rice wine and green kojiabout 2 months

• Chen Y.-S., Wu H.-C., Liu C.-H., Chen H.-C., Yanagida F. 2010, Isolation and characterization of LAB from jiang-sun, J. Sci. Food Agric. 90:1977–1982, doi 10.1002/jsfa.4034
• FermDB (Bokulich lab), Jiang-sun row
• Taiwan Ministry of Agriculture, article on bamboo-shoot products (醬筍 method), https://www.moa.gov.tw/ws.php?id=10999
• The News Lens / CommonWealth features on Taiwanese gan-wei ferments (dou-po), via search 2026-10-16

Also called 醬瓜, 醬瓜仔, jiang gua, jiangua, Taiwanese pickled cucumber.

crunchy sweet-salty cucumber pickle sold in almost every Taiwanese market; eaten with congee and used as a seasoning, for example in steamed pork with jiang-gua

1. Wash, cut and salt4–5 h
2. Drain and mix with the seasoning liquidat least 24 h · 6–10 °C

• Chen Y.-S., Wu H.-C., Lo H.-Y. et al. 2012, Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan, J. Sci. Food Agric. 92(10):2069–2075, doi:10.1002/jsfa.5583 (abstract via Europe PMC)
• FermDB row 'Jiang-gua' (Taiwan; listed under China), CC BY 4.0

Also called 浆水, jiangshui mian (noodles in jiangshui), suancai jiangshui.

Sour, cloudy liquid used as noodle soup base and summer drink.

1. Blanch vegetables, pack in a clean crock, cover with warm noodle water and starter
2. Ferment3–5 days
3. Keep alive by topping up with noodle watercontinuous

Safety: Nitrite peaks early and falls as LAB grow; eat after about 3 days.

• Biotechnology Progress (Shengwu Jishu Jinzhan) 2016, 6(1):59-66, Gansu jiangshui physicochemical indices and LAB, doi:10.3969/j.issn.2095-2341.2016.01.12, https://swjsjz.magtechjournal.com/CN/Y2016/V6/I1/59
• People's Daily 2024-09-18, 浆水鱼鱼 (hygiene of keeping jiangshui), https://paper.people.com.cn/rmrbwap/html/2024-09/18/nw.D110000renmrb_20240918_6-20.htm
• Shipin Kexue (Food Science) 2017, 38(4):70, microbial community of jiangshui (16S and yeast analysis)

Also called 짠지, 무짠지, 짠무김치, 청함지 (靑鹹漬), jjanji, mu jjanji.

very salty radish, sliced and soaked in cold water as a summer side dish

1. Salt whole radishes heavily at kimjang (early winter)
2. Pack in a jar, weight, cover with brine and leave until springmade at kimjang, eaten from the next spring through summer

• Korean Wikipedia, 짠지 (citing Encyclopedia of Korean Culture), 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: (frequency list)

Also called 조강법 (糟薑法), 조산법 (糟蒜法), 조가법 (糟茄法), lees ginger, lees garlic, lees eggplant.

lees-cured vegetables (compare Japanese kasuzuke / narazuke)

1. Bury vegetable in salted wine lees in a crock

• 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 ჯონჯოლი, Colchis bladdernut, Georgian "capers".

sour, salty buds served with onion and oil as a salad

1. Strip buds from stems the same day, wilt slightly (typical)
2. Traditional - pack in a bowl and cover with salt water for winterabout 2 weeks (one recipe), then winter storage
3. Modern - boiled salt water plus salt-vinegar; packed in jars

• georgia.travel, Jonjoli, https://georgia.travel/jonjoli
• Wikipedia, Staphylea colchica

Also called กะหล่ำดอง.

greenish-yellow sour cabbage; storage 7 days

1. Cover with 10% brine, close, sunny place2 days

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

Also called كبيس اللفت.

crunchy pink sour turnips served with shawarma and falafel

1. Slice turnips and beet, pack, cover with brine
2. Ferment in the dark5–7 days (quick), up to 3–4 weeks (fermentation-focused recipes)

• thedomesticman.com 2012; maureenabood.com; revolutionfermentation.com recipes (salt-only and vinegar versions)

sour shoots used with pork

1. Bury shoots in the grounddug in June-July, taken out in October (about 3-4 months)

• PARADISEC KK2 collection (Kachin culture and history told in Jinghpaw), item KK2-0161 'Mahkri sum jap htu (Pickled bamboo sprout jap htu)' and a translated item describing buried shoots (via search summary; catalog page returned 403)

Also called 柿漬け.

sweet-sour daikon pickle; the persimmon acts as sweetener

1. Layer daikon and persimmon with salt and sugar in a large barrelabout 1 month

• MAFF うちの郷土料理, 柿漬け, slug 29_8_akita

Also called 寒漬け.

chewy, amber daikon pickle

1. Dry raw daikon in cold winter wind until wrinkled
2. Salt-pickle
3. Dry again1–2 months, until amber
4. Slice and marinate in soy-mirin-vinegar1–2 days

• MAFF うちの郷土料理, 寒漬け, slug kanzuke_kumamoto

Also called kapusta kiszona, kapusta kwaszona, Polish sauerkraut.

sour cabbage for bigos, pierogi, kapuśniak soup

1. Shred, salt, tread in barrel2 % salt
2. Ferment14–42 days · 18–22 °C

• Wikipedia, Sauerkraut (Polish names)

Also called からし漬け, 芥子漬, karashizuke, mustard pickle, nasu no karashizuke.

yellow, sweet-hot mustard pickles

1. Pre-pickle in boiled-and-cooled brine3–4 days
2. Develop the mustard - paste mustard powder with boiling water, line the vessel, add boiling water and a red-hot charcoal, cool, drain, rest until pungent
3. Main pickle in the mustard mixed with koji (and sake, sugar); seal the lidabout 1 month

• Japanese Wikipedia, からし漬け (製法), read 2026-10-16

Also called かりもりの粕漬け.

crunchy lees-pickled melon (Nara-zuke family; see round-1 narazuke)

1. Halve, deseed, heavy-salt in a tub under weight
2. Wipe dry, coat with mirin lees, bagat least 21 days

• MAFF うちの郷土料理, かりもりの粕漬け, slug karimorinokasuzuke_aichi

Also called 赤かぶらの酢漬け.

sweet-sour red turnip

1. Salt overnight under weight (slices) or salt-rub and drain (shreds); discard some bitter juice
2. Pickle in sugar and vinegar, stir from the bottom 1–2 times a day2 weeks (slices); 1 week (shreds)

• MAFF うちの郷土料理, 赤かぶらの酢漬け, slug aka_kabura_no_suzuke_fukui

fermented leaves of Senna (Cassia) obtusifolia, a legume plant but a leaf ferment; belongs to the vegetable file (Dirar 1993, typical)

Also called खल्पी, Nepali fermented cucumber.

sour cucumber pickle eaten with mustard oil and spices

1. Cut ripe cucumbers into pieces and sun-wilt (typical)
2. Pack in bamboo vessel (dhungro) and ferment3–5 days

• Tamang and Tamang 2010, Indian Journal of Microbiology
• Tamang et al. 2005, Int. J. Food Microbiol. (predominant LAB in Eastern Himalayan fermented vegetables)

seasonal sour leaf side dish

1. Clean leaves and ferment with rice water and a little salt1-2 days with a used container; no more than 1 week

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

Also called خیارشور.

salty-sour cucumbers; brine may turn cloudy

1. Warm start in sealed jars3–4 days
2. Cool, dark storage1–3 weeks (best crunch about 3 weeks)

• Isolation and identification of L. plantarum from Iranian fermented cucumbers, sanad.iau.ir/en/Article/833232
• J. Nutrition and Food Security 2018 (Shiraz pickled cucumbers), jnfs.ssu.ac.ir/article-1-160-en.pdf
• labsalliebe.com, Khiar shoor recipe

Also called ขิงดอง.

sweet-sour pink ginger; storage 3 months

1. Cover with boiled-cooled sweet vinegar brine7 days

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

Also called 소김치, 푸새김치, 늦김치, 지레김치, 독김치, 쪽김치.

1. As per variant

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: 기타 and 양념·부재료 sections
• 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 金婚漬, kinkonzuke, golden-wedding pickle.

amber melon that shows a mosaic of vegetables when sliced

1. Scrape out the melon seeds with a bamboo spatula; salt strongly and store
2. Wrap shredded vegetables in kombu and stuff the melon tightly
3. Bury in a miso bed for a long time (furuzuke)long; months (typical)

• Japanese Wikipedia, 金婚漬, read 2026-10-16

Also called 깻잎김치, 들깻잎김치, 들깨잎김치.

aromatic leaf kimchi eaten wrapped round rice

1. Brine or wash leaves; spread seasoning between stacked leaves; ferment

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: regional lists
• 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 오이깍두기, 외깍두기, 조개깍두기, 채깍두기, 배추통깍두기.

1. Cut, brief salting, toss with chilli and shrimp jeot
2. Pack in a crock, cover with outer cabbage leaves, weight with a stone and seal (court-style oi-kkakdugi)

• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture, 61 cookbooks from 752 to 1984), koreascience JAKO199071663776322, section II.2 and Table 2

Also called 꺼먹지.

dark, salty-sour leaf pickle, desalted and cooked

1. Salt leftover radish greens heavily and press6 months or more

• Korean Wikipedia, 김치 (꺼먹지: leftover radish greens salted and aged 6+ months)

Also called Knieperkohl, Knieperkahl, Kniperkol, Surn Hansen.

Knieperkohl is a sour winter dish of the Prignitz in which white cabbage is fermented together with marrow-stem kale or red cabbage leaves, curly kale, and vine and cherry leaves. The leaves are boiled, pressed, salted and layered in stoneware pots to sour for several weeks.

1. Boil the cabbage leaves briefly and press them out
2. Salt and layer with vine and cherry leaves in stoneware pots, under weight
3. Lactic fermentationSeveral weeks

• German Wikipedia, Knieperkohl, read 2026-10-16
• English Wikipedia, Knieperkohl
• Schmidt A. 2026, Wettkniepern, wer macht den besten Knieperkohl?, Nordkurier, 5 March 2026

Also called 콩밭무우김치, 콩밭무김치.

1. Salt young radish with tops; season; ferment (like yeolmu or chonggak kimchi)

• 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 콩나물김치, 녹두장음침채, bean sprout kimchi.

crunchy sprout kimchi

1. Blanch or salt sprouts, season, ferment briefly (typical)

• 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 콩잎김치.

leaf kimchi wrapped around rice

1. Brine leaves in salt water until yellow and soft (typical)
2. Layer with seasoning

• Korean Wikipedia, 김치 (Gyeongsang regional 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: (콩잎김치 in cookbooks)

Also called kovászos uborka, leavened pickles, bread pickles.

quick, lightly sour summer cucumbers

1. Pack glass jar with slit cucumbers, dill, garlic; bread slices at top and bottom
2. Cover with salted water
3. Sun fermenta few days in summer

• Wikipedia, Pickled cucumber

Also called กระเทียมดอง.

yellowish whole garlic in pale brine; storage 1 year

1. Cover with boiled-cooled liquid, close, shade30 days

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

acid cassava-leaf silage, mostly for feed; shows the opposite pH path to ntoba mbodi

1. Chop, pack anaerobically, ferment14–21 days

• Tropentag 2019 poster 129, https://www.tropentag.de/2019/abstracts/posters/129.pdf
• BIO Web of Conferences ICIAS 2025 01008 (2026), https://www.bio-conferences.org/10.1051/bioconf/202621801008

Also called ลำเผือกดอง, kaan-peuak-dorng.

light-purple sour stalks for nam prik and sour soup; storage 15 days

1. Peel, cut 2.5–3 inch pieces, knead with 2.5% salt until soft
2. Pack in an earthen jar with rice-wash water, room temperature5 days

Safety: Fermentation and cooking reduce calcium-oxalate irritation (typical).

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

Also called ลูกกระดอง, look-pra-dorng.

dark brown sour-salty seeds; storage 15 days

1. Mix with salt, cover with water, cloth cover, shade5 days

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

Also called ลูกเนียงดอง.

green beans in turbid brine; storage 2–3 months (shorter with rice-wash water)

1. Crack kernels, wash, cover with brine, close, shade10 days

Safety: Djenkol beans contain djenkolic acid (can cause djenkolism); traditional processing is assumed to reduce risk (typical; not stated on card).

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

Also called ลูกเหรียงดอง, met-riang-dorng, nor-riang-dorng.

pale-green pungent sprouts in white liquid; storage 15–20 days

1. Blanch sprouts a few minutes, jar, cover with 10% salt coconut-water solution, shade3–5 days

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

Also called lung-siej, lungseij.

sour bamboo shoot

1. Pack sliced shoots in a bamboo basket and ferment
2. Use in a pungent chutney with tungtap (fermented fish) and spices

• Santosh O. et al., World Bamboo Congress review
• Frontiers fmicb.2023.1158411

Also called มะเขือตอแหลดอง.

sour-salty eggplant; storage 7 days

1. Mix with salt in a jar, close, sunny place3 days

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

Also called มะเขือเปราะดอง.

light-green sour-salty eggplant; storage 7 days

1. Slit into 6–8 joined sections, cover with liquid, close tightly, sun2 days

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

Also called 瓜菹, 藏瓜, 蜜薑, kasuzuke ancestor, Nara-zuke ancestor.

lees-pickled melon

1. Rub whole melons with salt; sun until wrinkled
2. Bury in salted white-wine lees, then strong wine lees with salt, honey and women's qua few days in the first lees, then long storage; 'the longer the better'

• QMYS ch. 88

sour bamboo pickle and curry base

1. Remove sheaths, chop shoots
2. Pack tightly into green bamboo hollow, cover with leaves, seal
3. Ferment7–15 days

• Tamang et al. (327 LAB strains from mesu: L. plantarum, L. brevis, P. pentosaceus), via review PMC12040821 and PMC8172404

Also called 松阪赤菜, 朝熊小菜の漬物, 高菜漬け (熊野), 日野菜漬け.

1. Salt-pickle the greens

• MAFF うちの郷土料理, 野菜の漬物 (三重県)
• Japanese Wikipedia, 松阪赤菜

Also called 감김치, 더덕김치, 더덕소박이, 덤불김치, 두릅김치, 무순김치.

1. Salt or blanch, season, ferment (each as below)

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

Also called 水かけ菜の漬物.

light early-spring leaf pickle

1. Salt and weight1 day
2. Swap top and bottom layers when water riseseat 3–4 days after salting

• MAFF うちの郷土料理, 水かけ菜の漬物, slug 36_5_shizuoka

Also called မုန်ညင်းချဉ်, mon nyin jin, mohn-hnyin gyin, pak kad dong (Shan/Tai name; one blog source).

Sour pickled greens served with meeshay and Shan noodles; also eaten at breakfast in place of a noodle sauce.

1. Wilt and pack greens with glutinous rice, rice wine, chilli, sugar
2. Ferment3–5 days

• Wikipedia, Mohnyin tjin
• Bo Bo and Aye Aye Win 2022, Myanmar popular plant-based fermented foods, their processing, and their microorganisms potential for probiotics, Bacterial Empire 5(3):e430

Also called မုန်လာချဉ် (unverified spelling), Moanlar Shin, fermented radish.

side dish eaten with cooked fish-paste dip (ngapi-ye-kyo)

1. Cut vegetables into a used or new fermentation pot, add congee (or rice water / cooked-rice water) and a little salt
2. Ferment1-2 days on average; longer with raw rice water

• Bo Bo, Aye Aye Win 2022, Myanmar popular plant-based fermented foods, their processing, and their microorganisms potential for probiotics, Bacterial Empire 5(3):e430, https://doi.org/10.36547/be.430

Also called 守口漬, 守口大根味醂粕漬, Moriguchi pickle.

long brown spiral of sweet sake-lees daikon, a Nagoya souvenir eaten with grilled eel

1. Salt-cure at harvest (autumn, year 0)
2. Pre-pickle (shitazuke) in salt or salt plus leesaround February of year 1
3. Main pickling (ajitsuke) - re-pack in fresh sake lees 5–6 timesfrom about May of year 1 to February of year 2
4. Finish (shiagezuke) in sake lees plus mirin lees

• Japanese Wikipedia, 守口漬 (歴史, 製法), read 2026-10-16

Also called 묵은지, 묵은김치.

very sour aged kimchi for stews (kimchi-jjigae) and wraps

1. Make gimjang kimchi with extra salt to resist softening
2. Age coldup to 0 °C

• Commercial mugeunji quality study, koreascience JAKO201525041022640
• Korean low-temperature storage study (F1 reached pH 4.4 / 0.6% acid at 2 weeks; fermented-then-frozen-temperature kimchi took 12 weeks), koreascience 2012 JAKO201201052160148

Also called 물김치, 열무물김치, 외동침채, water kimchi.

brothy kimchi, e.g. nabak kimchi, dongchimi, dungdungi kimchi

1. Lightly salt vegetables; pour on lots of seasoned brine; drink the liquid

• 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 무말랭이김치, 골곰짠지, 곤짠지.

chewy, sweet-spicy dried-radish kimchi

1. Sun-dry radish strips
2. Soak briefly, squeeze, season and packweeks (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 침나복함저법 (沈蘿蔔鹹菹法), 나복함저, 나복동침저, 라복함저, chim nabok hamjeo, salted radish kimchi.

a ponytail-radish kimchi much like today's chonggak kimchi

1. Salt radish with its stems
2. Mix with seaweed, other vegetables and spices; plenty of garlic juice

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

Also called น้ำผัก, น้ำพริกน้ำผัก, nam pak, nam phrik nam phak base.

Nam phak is a Lanna ferment of Chinese cabbage or yu choy greens soaked in brine for two to three days, when lactic bacteria, mostly Leuconostoc, make it sour. In Chiang Rai the soured greens and their liquid are boiled down and pounded with toasted chillies into a dip, nam phrik nam phak.

1. Wilt the greens in the sun
2. Soak in brine and ferment2–3 days
3. Boil the soured greens and liquid down
4. Pound with toasted chillies and spices

• Pakwan C., Chitov T., Chantawannakul P., Manasam M., Bovonsombut S. and Disayathanoowat T. 2020, Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties, PLoS ONE 15(11), e0242560
• Saveur, Preserved yu choy green dip (nam phrik nam phak), after Austin Bush, The Food of Northern Thailand

Also called 奈良漬, kasuzuke (generic), sake-lees pickles.

sweet, alcoholic, dark brown pickles

1. Salt-cure1 month to half a year
2. First lees bed (old lees)months
3. Repeated lees changes (up to about 5 stages)about 3 months each; full cycle 1–2 years, up to 3 years
4. Final lees with sugar and mirin

Safety: contains alcohol; can be enough to matter for drivers (typical)

• MAFF, Traditional Foods in Japan: Nara-zuke
• Nara Prefecture, Culture of Narazuke
• MAFF うちの郷土料理 (Our Regional Cuisines), 奈良和え (Nara), slug naraae_nara, read 2026-10-16

Also called なすの花ずし, 花っこ, なすっこ.

purple, yellow and red New Year pickle; called "sushi" because it uses rice

1. Salt-store eggplants at harvest (summer)until late autumn
2. Coat with alum, halve; layer with sweetened sake rice, chrysanthemum and chilli in a tub; cover with sasa leaves3–4 days rest

• MAFF うちの郷土料理, なすの花ずし, slug 29_19_akita

Also called なすのこうじ漬け.

sweet koji-pickled eggplant made with second-grade new-crop rice

1. Dry eggplant surface
2. Pack with plenty of steamed rice and koji, salt, zarame, shochu in a large barrelabout 1 month

• MAFF うちの郷土料理, なすのこうじ漬け, slug 29_27_akita

Also called なた漬け.

sweet koji pickle of rough daikon chunks ("nama-zuke" type of Akita gakko)

1. Peel, chop roughly with a nata (hatchet), scald with boiling water
2. Pre-salt1–2 h
3. Drain and pickle in amazake and sugarabout 1 week

• MAFF うちの郷土料理, なた漬け, slug 29_9_akita

sour mustard paste or leaves

1. Hold leaves on bamboo tray until yellow3–5 days
2. Pound and put in pot with some water10 days
3. Keep the paste in a tightly capped bamboo mugat least 12 months

• Morung Express, Jegietsang dui (Zeliang Naga fermented mustard leaf)

Also called หน่อไม้ดอง, nor-mai-dorng-prieo, naw-mai-dong.

sour, aromatic shoots for soups and stir-fries; storage 6 months to 1 year

1. Slice 2–3 mm × 1.5 cm, pack tightly in earthen jars
2. Cover with 10% brine (or dry salt only); close; shade7–30 days

• JIRCAS, Database of Fermented Foods of Thailand, nor-mai-dorng card, read 2026-10-16. Microbe lists mostly cite The traditional fermented foods of Thailand (ASEAN, 1995).

Also called 酸菜, 东北酸菜, Chinese sauerkraut, Dongbei suancai.

very sour pale cabbage for hotpot, dumplings, suan cai bai rou

1. Pretreat heads (trim; some households scald briefly — unverified)
2. Pack into jar, weigh down, cover with light brine
3. Fermentabout 30 days
4. Winter storage

• Yang et al. 2020, Frontiers in Microbiology 11:1878, doi 10.3389/fmicb.2020.01878
• Microbiology Journal (J Pure Appl Microbiol), culture-dependent suan cai dynamics

Also called 野沢菜漬.

green crunchy leaf pickle, later a sour yellow furuzuke fried in oil

1. Salt-pack in late autumn (o-hazuke)
2. Winter to spring fermentto early spring

• MAFF うちの郷土料理, 野沢菜漬, slug nozawana_zuke_nagano

Also called ntoba mbodi, fermented cassava leaves, Congolese alkaline cassava-leaf ferment.

soft, pungent alkaline-fermented cassava-leaf mass, cooked before eating

1. Harvest and wilt leaves2–3 days
2. Clean, cut small, wash with water
3. Portion and wrap in large leaves
4. Alkaline fermentation at ambient temperature2–4 days

Safety: B. cereus isolates carried haemolytic (Hbl), non-haemolytic (Nhe) and cytotoxin K genes and produced haemolysin; no emetic toxin gene was found; non-cereus Bacillus carried none of the screened toxin genes. Uncontrolled fermentation gives variable safety; authors recommend defined starters. Always cooked. Fermentation lowers the leaves' cyanogenic compounds.

• Vouidibio Mbozo A.B., Kobawila S.C., Anyogu A., Awamaria B., Louembe D., Sutherland J.P., Ouoba L.I.I., 2017, Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi, Food Control 82:154–162, https://repository.uwl.ac.uk/id/eprint/8237/
• Ouoba L.I.I. et al., 2015, Lysinibacillus louembei sp. nov., IJSEM 65:4256–4262
• Physicochemical and sensory characteristics of fermented Manihot esculenta and M. glaziovii leaves (ntoba mbodi) in Congo-Brazzaville, IJISRT 2023 (pH 6–8 in 50 samples), https://www.ijisrt.com/physicochemical-and-sensory-characteristics-of-fermented-manihot-esculenta-crantz-and-manihot-glaziovii-leaves-ntoba-mbodi-in-congo-brazzaville

Also called ogórki kiszone, ogórki małosolne, Polish dill pickles.

sour cucumbers; brine drunk as a hangover remedy; used in zupa ogórkowa

1. Pack jar or barrel with cucumbers and leaves
2. Cover with brine
3. Fermentmałosolne: 1–3 days; kiszone: weeks

• Wikipedia, Pickled cucumber

Also called 오이소박이, 외소침채, oiso baegi.

crisp spicy summer kimchi

1. Salt slit cucumbers (typical: salt brine 30 min to a few hours)
2. Stuff and fermentshort; eaten within days (typical)

• Korean Wikipedia, 오이소박이
• FAO Bulletin 134 ch.6 (oi sobagi, oiji listed as brined cucumber)
• Korean Wikipedia, 김치 (조선 시대), read 2026-10-16

Also called 오이지, 염과저 (鹽瓜菹), 용인오이지, oigee, Oigee (Campbell-Platt spelling), Korean brined cucumber.

sour-salty yellow cucumbers, sliced thin and eaten in cold water (oiji naengguk) or squeezed and dressed with chilli and sesame (oiji muchim)

1. Pack whole cucumbers in a jar and weight them
2. Pour on salt brine, traditionally boiled and poured on hotpH 3.7 (ready to eat) reached in 2.5 days at 5% brine, 4 days at 10%, 6 days at 15% (7–10 day trial)
3. Re-boil and cool the brine to extend keeping (home practice)

• Korean Journal of Food Science and Technology 1989, salt 5/10/15% oiji fermentation (koreascience JAKO198903041952358), via search summary
• Changes in characteristics of oiji with different pickling methods during fermentation, 1994 (koreascience JAKO199411920151902), via search summary
• Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (koreascience JAKO199071663776322), frequency list

alkaline cassava-leaf product listed by FAO among "alkaline bacterial products"

1. Wilt leaves3–4 days
2. Boil with ash extractabout 1 h
3. Mix with salt

• FAO Bulletin 134, ch. 6.4

Also called ผักกาดดองแห้ง, dried pickled mustard.

salty dried greens, soaked then stewed with pork ribs

1. Knead with salt and rest overnightovernight
2. Press out liquid, sun-dry 1 day24 h
3. Pack in sealed jar and ferment in shade5–7 days
4. Sun-dry on bamboo tray

• JIRCAS Database of Fermented Foods of Thailand, Pak-kaat-dorng-haeng

Also called ผักกาดดอง.

yellowish-green sour mustard greens (relates to round-1 phak-gard-dong)

1. Sun-wilt one day
2. Method 1, knead with 8–10% salt and 2% boiled rice, close5–10 days
3. Method 2, cover with salt + palm sugar + rice-wash water brine, sun3–5 days

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

Also called ผักกุ่มดอง.

sour-salty shoots; storage 15 days

1. Sun-wilt, tie into bundles, cover with brine, close tightly, sun3 days

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

Also called ผักหนามดอง.

sour-salty leaves; storage 10 days

1. Blanch or sun-dry 1 day, cover with brine, sunny place2–3 days

Safety: Raw leaves contain cyanogenic compounds (hydrocyanic acid); they must be cooked or fermented.

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