Vegetables

Kimchi, sauerkraut, pickles and other vegetables soured in salt or brine.

221 entries listed here, page 1 of 3.

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Ferment	Region	Main step	Temperature	Salt	pH
Akado-zuke (Aso red taro-stem pickle, "field horse-sashimi")	Aso area	10 days		3–4 %
Anishi (fermented taro-leaf cakes)	Nagaland, India	3–7 days			5.8
Baechu kimchi (napa cabbage kimchi)	Korea	10 days	up to 5 °C	8–15 % → 2 %	4.2–4.4
Baek kimchi (white kimchi)	Korea	12–50 days	15 °C	0.5–3 %	6.2 → 3.51
Bashang suancai (Hebei plateau cabbage pickle)	Kangbao County, Bashang plateau, Hebei, China	4 days		4 %	3.2 → 3.21
Bettara-zuke (sweet koji daikon)	Tokyo	24 h – 7 days		4 %
Bineul kimchi (fish-scale-cut radish kimchi)	Korea
Bossam kimchi (wrapped kimchi)	Gaeseong
Bu chin (sour bottle gourd)	Myanmar	up to 5 days			3.7
Buchu kimchi (garlic-chive kimchi)	Korea	8–10 days	10–20 °C		4.2–4.3
Chae kimchi (julienne kimchi)	Korea
Chonggak kimchi (ponytail radish kimchi)	Korea	3 days	25 °C	10 %	4–6.4
Commercial bulk fermented cucumbers (full-sour salt stock)	USA, commercial pickle industry	up to 12 months		6 %	3–3.5
Çubuk turşusu (Çubuk brine pickles)	Çubuk district and its villages	20–35 days		8.4 %
Curtido (Salvadoran fermented cabbage relish)	El Salvador	4–14 days			up to 4.6
Dolnamul kimchi (stonecrop water kimchi)	Korea	24 h
Dongchimi (winter water radish kimchi)	Korea	2–46 days	4–25 °C	2–5.1 %	3.6–4
Dton-horm-dorng (fermented green shallots)	Thailand	4 days		10 %
Dưa bồn bồn (Mekong cattail-shoot pickle)	Cần Thơ and Cà Mau, Mekong Delta, Vietnam	6 days		4.1 %	4.9 → 3.26
Dưa cải chua (Vietnamese sour mustard greens)	Vietnam	2–8 days	25–35 °C	3–5 %	4.5
Dưa hành (Vietnamese Tết pickled bulb onions)	Vietnam, especially the North	7–30 days		3 %	3.3
Ekung, eup and hirring	Arunachal Pradesh, India	30 days – 3 months			3.9–4
Engishiki pickles (延喜式漬年料雑菜), Heian court tsukemono	Japan	30 days		4–5 %	3.3–5.3
Fermented capers and caper berries	Mediterranean	5–7 days	23–43 °C	0 %	7.5 → 3.55
Fu cai (Hakka bottled fermented mustard)	Taiwan	4–6 months		2.3–7.9 %	3.8–4.3
Gaji kimchi (stuffed eggplant kimchi) and dongga kimchi	Korea	24 h – 2 days
Gat kimchi (leaf mustard kimchi)	Korea, South Jeolla	6 days – 3.2 months	4–20 °C	10 %	4.6–4.8
Gochu kimchi (green-chilli kimchi)	Korea	7 days
Godeulppaegi kimchi	Jeolla, Korea	7 days – 6 months	4–5 °C	5 %	4.4 → 4.2
Gong cai (Teochew sweet dried mustard strips)	Chaoshan, Guangdong, China	10–30 days
Goyang	Sikkim and the Darjeeling hills	25–30 days	15–25 °C
Gul kimchi (oyster kimchi) and gul seokbakji	Korea
Gundruk	Nepal, Sikkim	5–10 days	18–22 °C	0 %	6.6 → 3.71
Haemul kimchi (seafood kimchi)	Korea	14–21 days	5 °C		4.2–4.4
Hakusai tatami-zuke (Kohoku folded napa pickle)	Kohoku	7 days		3 %
Hanazuke (salt-pickled edible flowers)	Japan	21–30 days		20 %
Hi-no-kabura-zuke (Matsuyama scarlet turnip)	Matsuyama, Ehime, Japan	7 days		5 %
Hida akakabu-zuke (Hida red turnip pickle)	Takayama and Hida, Gifu, Japan	2 months		4 %
Hinona-zuke (Hino turnip bran pickle)	Shiga	30 days		4 %
Hiroshimana-zuke (Hiroshima greens pickle)	Kawauchi	6 months		2–8 %
Hobakji (pumpkin kimchi of Hwanghae and Chungcheong)	Hwanghae Province	5–6 days
Hooa-pak-kaat-dorng / chai po (sweet-salted dried radish)	Thailand	3–4 months		20 %
Horm-dorng (fermented shallot bulbs)	Thailand	5–10 days		13.9 %	3.6
Iburigakko (smoked takuan)	Akita, Japan	at least 40 days	10–15 °C	4 %
Iga shirouri teppō-zuke (melon stuffed and pickled in miso-tamari)	Iga and Nabari, Mie, Japan	14 days – 2 years
Inziangsang (fermented and dried mustard leaf)	Manipur and Nagaland, India	7–10 days	20–30 °C
Ise takuan (two-year Misono daikon takuan)	Ise and Meiwa, Mie	up to 3 years		10 %
Jangajji (vegetables aged in soy sauce, doenjang or gochujang)	Korea	30 days – 2 months	15 °C	6–12 %	4–5.4
Jangkimchi (soy-sauce water kimchi)	Seoul and the royal court	24 h – 3 days	1–20 °C
Jeonbok kimchi (abalone kimchi)	Korea	35 days	4 °C		4.3–4.3
Jiang sun (Taiwanese fermented bamboo shoots)	Taiwan	2 months
Jiangshui (Gansu and Shaanxi flour-water sour)	Northwest China	3–5 days		0.1–0.3 %	3.3–4
Ka-lam-plee-dorng (Thai fermented cabbage)	Thailand	2 days		10 %
Kabees el lift (Levantine pink turnip pickle)	Lebanon	7–30 days		3.8–5.6 %	3.1–3.6
Kakizuke (daikon pickled with astringent persimmon)	Kakunodate, Senboku, and southern Akita, Japan	30 days		3.8 %
Kanzuke (twice cold-wind-dried daikon)	Ashikita and Minamata, Kumamoto, Japan	30 days – 2 months		5–6 %
Kapusta kiszona (Polish sauerkraut)	Poland	7–10 days	15–20 °C	2.5 %	3.1–3.8
Karimori kasuzuke (hard white-melon in mirin lees)	Aichi	at least 21 days		20 %
Kawachi akakabura no suzuke (Fukui)	Kawachi, Miyama area of Fukui City, Fukui, Japan	7–30 days		3–4 %
Kawal (fermented sicklepod leaves)	Chad and western Sudan	14–28 days			5.9–7.2
Khalpi	Sikkim	3–5 days
Khantat chin (sour Crateva leaves)	Myanmar	24 h – 7 days			3.3
Khiar shoor (Persian brined cucumbers)	Iran	15 days	25 °C	5–7 %	6 → 3.5
Khing-dorng (pickled young ginger)	Thailand	5–7 days		20.9 %	up to 4
Khorisa (Assamese fermented bamboo shoot)	Assam, India	12 days	32 °C		6.4 → 4.09
Kimjang jar burial (winter kimchi storage)	Korea	14 days – 2.8 months	-2.5–-1 °C		4.4
Kkaennip kimchi (perilla-leaf kimchi)	Chungcheong, Jeolla and Gyeongsang, Korea	24 h – 10 days
Kkakdugi (cubed radish kimchi)	Korea	50 days	4 °C	10 %	3.9–4.4
Kongnip kimchi (soybean-leaf kimchi)	Gyeongsang, Korea	31 days	5 °C	1.5–4.5 %
Kosher dill pickles (half-sour and full-sour)	New York City, USA	4–6 months		7 %	6.1–6.2 → 4.4
Kra-tiam-dorng (pickled whole garlic)	Thailand	30 days			up to 4.5
Kvashenaya kapusta (Russian sauerkraut)	Russia and Belarus	5–20 days	13–20 °C	2.5 %
Lactic-fermented cassava leaves (experimental and feed)	Research and feed use in the tropics	21–28 days	27–37 °C		5.5
Look-kra-dorng (brine-pickled perah seeds)	Southern Thailand	5 days		10 %
Look-niang-dorng (pickled djenkol bean)	Thailand	10 days		10 %
Look-riang-dorng (fermented Parkia sprouts)	Thailand	3–5 days		10 %	up to 4
Lung-siej (Khasi fermented bamboo shoot)	Meghalaya, India	30 days – 2 months
Meigan cai (mei cai)	Meizhou and Huizhou, Guangdong	12 h – 14 days	20–30 °C		5.5 → 4.6
Melon and ginger pickled in wine lees (瓜菹, 釀瓜菹酒, 蜜薑, 藏越瓜)	China	3 days
Mesu	Sikkim and the Darjeeling hills	7–15 days			6.4 → 3.8

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