A Korean dish made by salting
a vegetable, usually cabbage, and then fermenting it
with red pepper and other spices.
A classic side dish in America, this pickle is made
either by fermenting cucumbers in salt brine or by preserving
them in vinegar. There are also versions of the cucumber
pickle in Asia and Europe.
Popular in India, this condiment is made with chopped
fruit, sugar, spices, and vinegar.
This pureed sauce is usually made with tomatoes preserved
in vinegar. Other less common ketchup recipes call for
mushrooms, walnuts, oysters, or oranges.
The Chinese prepare this traditional dish by soaking
duck or chicken eggs in salt brine.
The Japanese concoct this dish by fermenting vegetables
in rice-bran mash.
Thought to be developed by early Germanic peoples, sauerkraut
is finely cut cabbage fermented in its own juices. Today,
this dish is popular throughout Europe and North America.
Eggplant Stuffed with Garlic
The Lebanese soak stuffed eggplant in vinegar, and then
eat them along with an assemblage of olives, yogurt cheese,
flatbread, and other appetizers.
This Scandinavian and Dutch dish is made by soaking herring
in vinegar, onions, and spices.
The Japanese concoct this dish by immersing vegetables
in miso, a paste of fermented soybeans.