Vegetables

Also called 파래김치.

1. Wash laver well, mix with radish strips and seasoning

• 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 ပဲတီချဉ် (unverified spelling), Palte Shin, fermented green gram sprouts.

raw side dish or salad with onion and chilli; served at traditional ceremonies

1. Soak seeds overnight in warm water, drain, sprout with daily light wateringabout 5 days to a 3-5 inch sprout
2. Ferment rice water, rice juice, trace salt and turmeric at the same timesame 5 days
3. Steep sprouts in the fermented liquor1-2 days

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

Also called ผักกาดดอง, pak kaat dorng, pak-gard-dong, Lanna pickled mustard.

sour pickled mustard greens

1. Wash, partly sun-dry until wilted, cut
2. Knead with salt
3. Pack with rice-washing water
4. Ferment3–5 days

• Yongsawas et al., Biology (Basel) 2022, 11(1):150, PMC8772952
• Battcock M. and Azam-Ali S. 1998, Fermented fruits and vegetables: a global perspective, FAO Agricultural Services Bulletin 134, chapter 6

Also called 풋김치, 햇김치, 봄김치, 얼갈이김치, 초김치, fresh kimchi.

1. Lightly salt young greens; season; eat within days

• 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 풋마늘겉절이.

Geotjeori is a fresh, unfermented kimchi. It is listed because Lee and Lee 1990 count it among kimchi (1 cookbook).

1. Mix and eat the same day

• Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: 겉절이 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 らっきょう漬け.

crunchy sweet-sour rakkyo

1. Salt-pickle (honzuke)2 weeks or more
2. Desalt
3. Pickle in sweet vinegar (or shiso, red wine, apple vinegar, brown sugar, black vinegar)

• MAFF うちの郷土料理, らっきょう漬け, slug rakkyou_zuke_tottori

Also called квашеная свёкла, ботва свекольная солёная, kvashenaya svyokla, beetroot stem pickle (Armenia, Wikidata).

1. Clean, slice and pack beetroot with salt

• FAO Agricultural Services Bulletin 134 (1998), 6.1.5 Pickled beetroots (citing Pedersen 1979)

Also called สะตอดอง.

sour-salty green seeds; storage 15 days

1. Blanch pods briefly, shell with testa on, wash off mucus, jar, cover with 10% brine, shade3–4 days

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

Also called 생치김치, 생치침채, 명월관생치침채, 닭김치, 꿩김치, 치저 (雉菹).

meat-garnished water kimchi; a historical recipe type alongside dak (chicken) kimchi and kkwong kimchi

1. Add cooked pheasant to a dongchimi-style water 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: (생치침채법, 명월관생치침채, 닭김치, 꿩김치)
• Korean Wikipedia, 김치 (생치김치)

Also called 생강김치.

1. Slice young ginger, salt, season, ferment

• 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 соленые грузди (salted gruzdi), рыжики (ryzhiki), волнушки (volnushki), salted milk caps, kwaszone grzyby (Polish).

crunchy, sour-salty mushrooms

1. Soak to remove bitter or acrid latex24 h – 3 days
2. Cold salting under weight30 days – 2 months · 5–10 °C · 3–6 % salt

Safety: Wrong species identification is the main hazard; incomplete soaking leaves irritant latex.

• Typical; Russian or Finnish ethnographic sources needed in round 2

Also called 鹹菹, 淡菹, zu, Northern Wei pickled greens.

salted or soured greens

1. Wash bundles in very salty brine (not fresh water) and pack
2. Turnip and mustard second stageafter 3 days take out; re-layer stems and leaves alternating, each layer dusted with huangyi powder and flooded with hot millet-gruel water; old brine returned

• QMYS ch. 88 作菹藏生菜法

Also called 산갓김치, 산갓침채, 山芥沈菜, sangat chimchae, wild mustard kimchi.

pungent, sinus-clearing spring kimchi

1. Put the shoots in a small crock without salt
2. Pour on warm water, close, and set on the hot ondol floorshort; hours to a day (typical)

• 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 (Eumsik dimibang method)
• 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 9
• history_new_other_science_r2.md, eumsik-dimibang-ferment-corpus (산갓침채 listed)

Also called 三五八漬け, sagohachi-zuke.

quick sweet koji pickle; modern recipes reduce the salt

1. Make the 3-5-8 baseabout 1 month
2. Rub vegetables with the base and pickleabout one night

• MAFF うちの郷土料理, 三五八漬け, slug 30_14_fukushima

Also called 赤かぶ漬け.

red turnip pickle; "senzuke" (shredded), "kirizuke" (thick) and "maruzuke" (whole)

1. Cut thin (eat soon) or thick / whole (keep long) and salt-picklevaries by household, temperature and humidity

• MAFF うちの郷土料理, 赤かぶ漬け (Niigata), slug akakabu_zuke_niigata

Also called Sauerkrautsaft, сок квашеной капусты, rassol (Russian brine, related), kraut juice.

sour, salty vegetable juice drunk as a digestive

1. Ferment sauerkraut (see round-1 entry sauerkraut)about 2–6 weeks depending on temperature
2. Press raw sauerkraut

• German Wikipedia, Sauerkraut (Herstellung; Weitere Verwendung), read 2026-10-16

Also called Sauerrüben, saure Rüben, kisela repa, sour turnip, fermented turnip.

sour turnip shreds; Slovenian kisla repa is eaten with pork and beans (typical)

1. Grate or shred turnip and dry-salt2 % salt
2. Ferment like sauerkraut14–28 days

Also called sayur asin, asinan sawi, Indonesian salted mustard, kiam chai (Thailand, per FAO), kiam chaye (Malaysia, per FAO).

sour, salty yellowed mustard

1. Wilt and rub the mustard with salt
2. Pack with tajin (rice starch water) or coconut water
3. Ferment2–8 days; best 6 days in one trial

• Puspito and Fleet / Iranian Journal of Microbiology, Dec 2016, LAB in Sayur Asin, ijm.tums.ac.ir/index.php/ijm/article/view/963
• Universitas Pasundan thesis, air tajin and fermentation time

Also called 青菜漬, おみ漬.

pungent, crisp mustard pickle; wrapped round miso rice balls as "benkei-meshi"

1. Salt the whole greens (seisai-zuke) or chop with other vegetables (omi-zuke)
2. Spring ageing

• MAFF うちの郷土料理, 青菜漬 (seisaizuke_yamagata) and おみ漬 (omizuke_yamagata)
• MAFF, Traditional Foods in Japan (にっぽん伝統食図鑑), 青菜漬け

Also called 仙台白菜の漬物.

salted napa pickle and its sour old form

1. Wilt harvested cabbage, salt and pack
2. Old pickle (furuzuke)

• MAFF うちの郷土料理, 仙台白菜の漬物, slug sendai_hakusai_no_tsuke_mono_miyagi

Also called 千枚漬け, thousand-slice pickle.

thin, sweet-sour turnip slices with sticky kombu

1. Preliminary saltinga few days
2. Main picklinga few days
3. Pack with juice and ripento about 20 days

• Iguchi H., Food Science & Nutrition 9(8):4452–4460, 2021, PMC8358362
• MAFF うちの郷土料理 (Our Regional Cuisines), 千枚漬け (Kyoto), read 2026-10-16

Also called 泉州水なすの浅漬.

juicy, lightly sour eggplant torn by hand

1. Bury in nuka bed or liquid1 day to a few days
2. Furuzuke (long nuka ferment)

• MAFF うちの郷土料理, 泉州水なすの浅漬 (39_1_osaka) and じゃこごうこ (39_2_osaka)

Also called 섞박지, 석박지.

chunky radish-cabbage kimchi (served with seolleongtang)

1. Cut radish and cabbage large, salt, mix with seasoning and jeotgal, ferment

• 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: 김치문화의 변천에 관한 문헌적 고찰 (Gyuhap Chongseo seokbakji first jeotgal)
• Korean Wikipedia, 김치

Also called しゃくし菜漬, しゃくし菜漬け, 雪白体菜, shakushina pickle, Chichibu greens.

lightly sour, low-salt green pickle; leaves were used to wrap rice balls for mountain work before nori was affordable

1. Sun-dry harvested plants; wash the many-layered bases repeatedly
2. Pre-pickle (shitazuke) in salt, or salt and water for softer leavesabout half a month
3. Main pickle (honzuke) to start lactic fermentation

• Japanese Wikipedia, しゃくし菜 (しゃくし菜漬け section), read 2026-10-16

Also called 柴漬け, Kyoto shiso pickle.

purple, sour, crunchy mixed pickle

1. Prepare momishiso (salt and knead red shiso, squeeze out dark juice)
2. Layer chopped vegetables with salt and shiso in barrel under weight
3. Lactic fermentationsummer; weeks (typical)

• Tokyo Tech News 2024, microbial succession in shibazuke (Microbiology Spectrum)

Also called sinnamani.

soft, sour radish pickle (unlike sinki, which is shredded, pit-fermented and sun-dried)

1. Ferment whole radish until the pickle is still fresh and soft

• FermDB (Bokulich lab), Sinnamani row, citing Dahal N. R. et al. 2005, Traditional foods and beverages of Nepal, Food Reviews International 21(1):1–25
• Chakraborty R. and Roy S. 2018, Diversity of traditional pickles from the Himalayan region, J. Food Sci. Technol., PMC5897286

sour, pungent bamboo shoot used in eromba and singju

1. Slice shoots and pack into earthen pot or bamboo-lined pit, cover
2. Ferment6–12 months

• Review table, PMC8172404

sour soft shoot tips

1. Submerge shoot tips in water with previous batch liquor
2. Ferment3–7 days

• Review table, PMC8172404

Also called солёные огурцы, малосольные огурцы, Russian brined cucumbers.

salty-sour cucumbers; brine (rassol) used in rassolnik soup

1. Brine in barrel or jar6–7 % salt
2. Ferment cool (cellar)weeks to months (typical)

• Wikipedia, Pickled cucumber (rassol mention only)

Also called 酸笋, Guangxi sour bamboo shoot, Yunnan Dai sour bamboo shoot, luosifen shoot.

sour, pungent bamboo shoots used in luosifen, fish and duck dishes; keep up to a year

1. Peel and cut shoots into strips
2. Submerge in water in sealed jars15–30 days (traditional); 28 days in the Sichuan study; Dai version about 2 weeks

• Long Z. et al., 2023, Dynamic changes in flavor and microbiota in traditionally fermented bamboo shoots (Chimonobambusa szechuanensis), Foods 12(16):3035, PMC10453856
• Frontiers in Microbiology 2022 fmicb.2022.981807 and 2025 fmicb.2025.1529935 (suan sun microbiology)

Also called Spreewälder Gurken, Spreewaldgurke, Salzgurke, Senfgurke, Gewürzgurke, Spreewald pickles.

sour-spicy gherkins (salt, mustard, spice and dill types)

1. Traditional - barrel fermentation (Salzgurke, lactic)several weeks
2. Modern - one-day processing1 day

• German Wikipedia, Spreewälder Gurken
• English Wikipedia, Spreewald gherkins (read 2026-10-16)

Also called 酸豆角, 酸豇豆, 泡豇豆, sour cowpeas, pickled yardlong beans, fermented cowpeas.

crunchy olive-yellow sour beans, chopped and stir-fried with minced pork and chilli (酸豆角肉末)

1. Select, wash and (optionally) blanch podsabout 10 s blanch (lab protocol)
2. Pre-salt to draw water1 h (lab)
3. Submerge in spiced brine in a sealed jar4–14 days

Safety: China's limit for nitrite in pickled vegetables is 20 mg/kg; natural batches stayed below it. Factory high-salt open fermentations risk stray bacteria and nitrite accumulation, which is why starters are used.

• Shao Z. et al. 2026, Comparative analysis of the physicochemical properties and bacterial diversity of cowpeas during natural and inoculated fermentation in different provinces, Microorganisms 14:1248, PMC13303801
• Li Z. et al. 2026, Key flavor compounds driven by microbiota in fermented cowpeas, Food Chemistry: X, PMC12906201
• MDPI Foods 2025 14(2):150 (factory process description, as summarised in search results; page returned HTTP 403)

Also called 수박김치.

1. Peel the green skin, slice the white rind, salt and 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 すぐき漬け, suguki turnip pickle.

strongly sour, salt-only turnip pickle

1. Peel and pre-pickle with salta few days
2. Main pickling under lever weight (tembin)several days
3. Muro warming chamberabout 1 week
4. Cool naturally

• MAFF, Our Regional Cuisines: Sugukizuke
• Kikkoman Food Forum, Tasty Travel vol. 29 no. 2, 2015

Also called 숙깍두기.

soft kkakdugi "good for the elderly" (Joseon Musang Sinsik Yori Jebeop, 1924)

1. Boil radish, season with jeotguk and chilli, ferment briefly

• 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: Table 2 and text

Also called 순무김치, 순무섞박지, 만청저 (蔓菁菹), 만청염침채, 청근침채, 청근염침채.

mustard-pungent, sweet turnip kimchi, eaten with kalssakdugi noodles

1. Salt turnip pieces
2. Season with banjdaengi jeot and chilli; ferment

• Korean Wikipedia, 순무김치
• 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 すしこ.

"a pickle of rice", eaten as a side with rice; once a winter store, now a summer dish

1. Pre-salt the cucumbers10 days · 5 % salt
2. Mix steamed glutinous rice with salt-rubbed vegetables and old pickles, weight in a 1-to (18 L) barrela few days

• MAFF うちの郷土料理, すしこ, slug sushiko_aomori

Also called 菜脯, 老菜脯, chhài-pó͘, cai po, cai bor, chai poh.

young: crunchy salty radish for chai po omelette; aged black lao cai po: simmered in chicken soup

1. Salt and press radish, drain, sun-dry; repeat salting and drying (typical)
2. Pack into jars
3. Age (lao cai po)10–30 years

• Chinese Wikipedia, 蘿蔔乾 (菜脯 section), read 2026-10-16

Also called 阿蘇高菜漬け, 瀬高の高菜漬け, おこもじ.

sour, spicy mustard pickle; furuzuke fried for takana-meshi

1. Hand-snap harvest ("takana-ori"), March–April
2. Layer tips and roots alternately in a tub with salt and chilli, tread down hard
3. Fermentready from the end of the rainy season (about 3 months); eaten until next year's crop

• MAFF うちの郷土料理, 阿蘇高菜漬け (aso_takana_zuke_kumamoto), 瀬高の高菜漬け (setakano_takana_zuke_fukuoka), おこもじの油炒め (45_24_saga)

Also called 沢庵, たくあん, takuwan, yellow pickled daikon.

crunchy yellow pickled daikon

1. Hang daikon to dry (hoshi takuan)7–14 days
2. Alternative dehydrate by salt-press (shio-oshi takuan)
3. Pack in bran and salt under weightup to 2 years · 10 % salt

• Matsuoka et al., IntechOpen chapter 68280, 2019
• Foods 2020, MTBITC-induced yellowing of takuan-zuke, PMC7690678
• Wikipedia, Takuan
• Japanese Wikipedia, 伊勢たくあん (製法), read 2026-10-16
• MAFF うちの郷土料理 (Our Regional Cuisines), いぶりがっこ (Akita), slug 29_1_akita, read 2026-10-16

Also called ตั้งฉ่าย.

brownish salty-sweet seasoning for clear soups and noodles; storage 1 year (Teochew dong cai lineage)

1. Mix cabbage 2 parts to 1/4 part seasoning mix, seal airtight, room temperature2 days
2. Transfer to an airtight jar, shade30 days

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

Also called 사찰김치, Korean Buddhist temple kimchi.

kimchi without the five pungent alliums and without animal products

1. Salt vegetables
2. Season with jang and a porridge base instead of jeotgal and alliums
3. Ferment

• Korea Times, Rediscovering temple food and kimchi, 2024-06-13
• Wikipedia, Korean temple cuisine

Also called 天津冬菜, 静海冬菜.

brown, garlicky preserved cabbage for soups and dumplings; Chaozhou and Sichuan dong cai are related

1. Cut cabbage small and sun-dry half-dry
2. Mix with plenty of minced garlic and salt (about 10/2/0.5 cabbage/garlic/salt in one popular account), pack tightly in jars, sealmonths (not confirmed)

• Wikipedia, Tianjin preserved vegetable
• The Paper (thepaper.cn) on Jinghai intangible heritage dong cai

Also called ถั่วลิสงดอง.

white salty sprouts; storage 7 days

1. Mix with salt, close, shade2–3 days

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

Also called ถั่วงอกดอง.

sour-salty sprouts; storage 5 days

1. Blanch a few seconds, cover with liquid, close, shade24 h – 2 days

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

Also called 赤かぶの千枚漬け.

thin, glossy red turnip slices, sweet and sour

1. Slice turnips 2–3 mm thick
2. Salt-cure under heavy weight1 week
3. Re-pack with zarame, 5x vinegar and toasted kombu squares under a light weightabout 1 week to edible; eaten through the winter until early spring

• MAFF うちの郷土料理, 赤かぶの千枚漬け, slug akakabu_no_senmai_zuke_aomori (recipe from Aomori 'Shoku no bunka denshō guidebook')

sour fermented shoot

1. Pack sliced shoots in an airtight bamboo basket; decant liquid2–3 days
2. Ferment nearly dry6–7 days

• Santosh O. et al., World Bamboo Congress review (table)

Also called 우엉김치.

1. Blanch or salt burdock strips, 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 瓜の鉄砲漬, 鉄砲漬, teppozuke, gun pickle.

crunchy soy-pickled melon with a chilli core

1. Salt-store hollowed melons (shiozuke)months, until needed (typical)
2. Desalt in water, changing it now and thenabout 2 days
3. Stuff with shiso-wrapped green chilli ('gunpowder'); steep in boiled-and-cooled soy-mirin liquidre-boil and cool the liquid daily for 4–5 days; edible after about 1 week

• MAFF うちの郷土料理, 瓜の鉄砲漬, slug urino_teppou_zuke_chiba (recipe from Chiba 'Chiba no furusato ryōri')

Also called 山葵漬け.

pungent wasabi in sweet lees

1. Chop and salt overnight
2. Squeeze, mix into kneaded sake kasu with sugar and sake; seal2–3 days until pungency develops

• MAFF うちの郷土料理, 山葵漬け, slug 36_3_shizuoka

Also called 淅川酸菜, Xichuan sour vegetable.

yellow sour greens with a thick sour soup, cooked with noodles, beef, tofu, or used in dumplings

1. Par-boil greens to 30–50% done
2. Lift into a big vat and 'cover to sour' (捂酸)

• Chinese Wikipedia, 淅川酸菜, read 2026-10-16

Also called 雪菜, 雪里蕻, 雪裡紅, 咸齑, 春不老, red in snow.

chopped salted greens for xue cai huang yu (yellow croaker), noodle toppings and soups (咸齑汤)

1. Harvest and wilt24 h
2. Dry-salt, tread or press tightly into vats or jars, sealabout 20–30 days to ripen (nitrite peaks near day 20 at half-ripeness, then falls)

Safety: Nitrite formation is linked to brine salt %, temperature, acidity, sugar and contaminating flora; eat after the nitrite peak (about 20 days). Starter cultures (W. cibaria, L. mesenteroides) shorten the ferment and lower nitrite.

• Kong X. et al. 2025, Screening, identification and fermentation characteristics of LAB from pickled potherb mustard, Foods 14:1431, PMC12026729 (Ningbo factory product)
• Chinese Wikipedia, 雪里蕻 (regional names and salting forms), read 2026-10-16
• Beijing News 2025 feature on Ningbo 咸齑 (500-year history, local names)
• Shipin Kexue 2002 23(9):56, nitrite formation in xuelihong brine (abstract via search); nitrite peak at about day 20 in xue cai and zha cai (search summary)

Also called 山川漬, 壺漬け, つぼ漬け, tsubozuke, Yamakawa pickle.

highly matured, pungent salt-only daikon pickle (Kagoshima Furusato-certified food, 1991)

1. Cold-dry daikon (kanboshi)at least 30 days
2. Pound in a mortar with salt (kozuki)
3. Pack tight in a clay jar (kame/tsubo) with no gaps6 months

• Japanese Wikipedia, 壺漬け (製法, 山川漬), read 2026-10-16

Also called 扬州酱菜, Yangzhou sauce-pickled vegetables.

sweet-salty crisp sauce pickles such as shijin cai (assorted)

1. Salt-cure vegetables (salted blanks, 咸坯) and desalt
2. Steep in sweet flour sauce, then a second fresh sauce

• Chinese Wikipedia, 扬州酱菜, read 2026-10-16

Also called やたら漬け.

mixed chopped pickle

1. Salt each vegetable in season in separate tubs (summer to autumn)20 % salt
2. In November, desalt and chop; mix about 1:3 with fresh turnip, napa cabbage and chayote
3. Mature as winter store6 months

• MAFF うちの郷土料理, やたら漬け, slug 40_30_hyogo

Also called 八つ頭の茎漬け, 茎漬け.

red, sour, crunchy summer pickle; Miyama town sells special rectangular kuki-zuke tubs

1. Pre-pickle (karizuke)1 day and night
2. Main pickle with yobimizu and red shiso4–5 days
3. Turn the stems top to bottom daily
4. Peel and slice; eat with namabushi bonito and grated ginger

• MAFF うちの郷土料理, 野菜の漬物 (三重県), slug yasaino_tsuke_mono_mie (recipe from 'Mie no aji senzai banzai', Mie shoku-bunka kenkyūkai)

Also called 宜宾芽菜, 叙府芽菜.

dark, sweet-salty minced mustard used in dan dan noodles and ranmian

1. Cut stems into threads, air/sun-dry (typical)
2. Salt
3. Mix with brown-sugar syrup and spices, pack in jars, fermentmonths (dominant microbes shift around month 7)

• Shipin Kexue 2013, 34(16):243, physicochemical changes during Yibin yacai fermentation (moisture 44%, salt 8.5%)
• Shipin Kexue 2009, 30(4):114 (microbial succession, month-scale)

Also called 유자침채, 유자김치.

fragrant citrus water kimchi

1. Slice yuja and vegetables, pour on light brine, 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 雪菜のふすべ漬け.

sharply pungent greens; shows enzyme-driven flavour, not a lactic ferment

1. Dip in boiling water 3–5 s, three times ("fusuberu"), cool in cold water
2. Salt and seal in a thick bag3 days (pungency not yet present at 1–2 days)

• MAFF うちの郷土料理, 雪菜のふすべ漬け, slug yukinanofusubezuke_yamagata

Also called 糟菜, hongzao cai, red-vinasse mustard, vegetables in wine lees.

red, salty, wine-scented greens used steamed, stir-fried or in soups as a seasoning

1. Sun-dry mustard and salt it
2. Rub with red lees and pack in a jarkeeps all year

• Chinese Wikipedia, 糟菜, read 2026-10-16

Also called 榨菜, Fuling zhacai, Sichuan vegetable, zasai (Japanese), jar choy, cha-tsai.

crunchy, salty, spicy-sour preserved mustard stem

1. Wind-dry tubers on bamboo racks by the Yangtzeabout 2 weeks
2. Salt and press, repeated
3. Season with chilli paste and spices
4. Ferment in sealed earthenware jarsmonths (typical)

• China Daily 2024, Fuling pickled mustard tuber
• Food Science 2024, 45(20):206–213
• Wikipedia, Zha cai