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Baek Kimchi
White kimchi, or baek kimchi(백김치), is a type of water kimchi made with napa cabbage, popular in the Pyongan(평안) region of the northern Korean Peninsula. Unlike most varieties in the southern regions of Korea, white kimchi does not use chili paste. Baek kimchi is usually flavored with asian chives(부추), onion, and asian pear(배), though it…
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Crisp Pickled Cucumber
Tshe-kue(脆瓜) is sweet pickled cucumber found in Taiwan. It is a side dish or topping, especially for bi-ko(米糕). Tshe-kue is made by cooking a sweet and sour pickling juice, then adding thick slices of small cucumber to it so they will absorb the flavors. The cucumber is cooked briefly and then cooled up to three…
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Do Chua
Do chua(đồ chua) is Vietnamese pickles, typically daikon and carrot. Do chua is commonly added to banh mi and other dishes. Recipe Ingredients Directions
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Dongchimi
Dongchimi(동치미) is a water kimchi popular in Korea, especially the Pyongan region of northern Korea. Dongchimi is made with radish and sometimes radish greens or napa cabbage in a watery brine with asian pear and spices. Dong (동)[冬] means winter, and chimi is an old word for kimchi, so dongchimi is winter kimchi. It is…
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Easy Cabbage Kimchi
This simple kimchi(막김치 mak gimchi) is a type of napa cabbage kimchi(배추김치 baechu gimchi) made with chopped cabbage rather than whole cabbage. Making kimchi this way requires a little more preparation in the beginning, but the cabbage brines and ferments more quickly, and the finished kimchi is ready to eat and easy to use in…
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Graved Salmon
Gravad lax, or gravlax, is a traditional Scandinavian dish of thinly sliced cured salmon. It is typically seasoned with dill. It may also be spelled gravad laks or gravlaks, which are the more common Danish spellings. The ancestors of today’s gravad lax were made by burying and fermenting salmon. This method of burying salmon gave…
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Kkakdugi
Kkakdugi(깍두기) is a kimchi of cubed radish from central Korea. It is simple to prepare and makes a convenient banchan(반찬), or side dish, to go along with a meal. Recipe Ingredients 1 korean radish(무 mu) (about 2 lb), peeled and cubed(¾ inch cubes) 2 tbsp salt 2 clove garlic, minced 1 tsp piece ginger, minced…
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Pickled Turnip
Pickled turnip(مخلل اللفت) is a common Levantine and Mesopotamian dish made by pickling turnips, generally with beetroot to give it a deep pink color. Pickled turnip traditionally gets sour and sweet by fermentation; however, midern variations often add vinegar to more easily give it a sour flavor. Sometimes garlic, spices, and/or chili added. Add pickled…
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Pogi Kimchi
Pogi kimchi(포기김치) is kimchi made from napa cabbage heads, generally halved lengthwise from the base and sometimes quartered to make handling and storing easier. It is similar to and sometimes referred to as whole cabbage kimchi(통배추김치 tong baechu gimchi). Recipe Main Ingredients Paste Ingredients Directions
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Sour Cabbage
Sour cabbage(酸白菜 / 酸菜) is fermented napa cabbage, a traditional food of Manchu cuisine or Dongbei cuisine of northeastern China. Sour cabbage is similar to sauerkraut and kimchi. Is is only seasoned with salt and the fermentation process, so the flavor is mainly sour. Sour cabbage is a traditional winter food, made at home by…