Pickled Asian Vegetables - Kimchi - Pickled Diakon

Japanese Pickles (Tsukemono)

Takuan – Pickled daikon radish.

Umeboshi – Pickled Japanese plums.

Shibazuke – Pickled cucumbers and eggplants with shiso leaves.

Fukujinzuke – Mixed pickled vegetables (often served with curry).

Hakusai no Shiozuke – Salt-pickled Napa cabbage.

Korean Pickles (Jangajji)

Kimchi – Fermented Napa cabbage or radish with chili paste and seasonings.

Oi Muchim – Spicy pickled cucumbers.

Chonggak Kimchi – Young radish kimchi.

Gat Kimchi – Pickled mustard leaves.

Gan Jangajji – Soy-pickled garlic, peppers, or radish.

Chinese Pickles (Paocai/酱菜)

Sichuan Paocai – Fermented vegetables like cabbage, radish, and carrots in brine.

Zha Cai – Pickled mustard tuber (a specialty of Sichuan).

Dong Cai – Preserved mustard greens.

Suancai – Fermented Chinese cabbage, similar to sauerkraut.

Lao Gan Ma Pickled Vegetables – Spicy preserved radish or beans.

Southeast Asian Pickles

Acar (Malaysia/Indonesia) – Pickled carrots, cucumber, and shallots with turmeric and vinegar.

Atchara (Philippines) – Pickled green papaya.

Som Pak (Thailand) – Fermented vegetables like mustard greens or cabbage.

Nam Dong (Vietnam) – Pickled onions or garlic.

Do Chua (Vietnam) – Pickled carrots and daikon, often used in banh mi sandwiches.

Indian and Other Asian Pickles

Achaar (India) – Mixed vegetables in oil and spices, sometimes including carrots or mangoes.

Radish Achaar – Spiced pickled radish.

Pickled Lotus Root (China/India) – Sliced lotus root pickled with vinegar and spices.

Pickled Bamboo Shoots (China/Southeast Asia) – Spicy or sour bamboo slices.

These pickled vegetables are flavorful and often used as side dishes, condiments, or accompaniments to meals in their respective cuisines.