Suan cai
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Suancai is a traditional Chinese pickled Chinese cabbage or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production.
A tub of suancai made from Chinese mustard.
Vietnamese dưa cải muối
Suancai stewed with pork and cellophane noodle is a very common dish in Northeastern China
Two styles of khao soi. Pickled cabbage is used as a condiment with the curry version of khao soi.
Pickling
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Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
A jar of pickled cucumbers (front) and a jar of pickled onions (back)
Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients.
Dưa cải muối made from cải bẹ xanh
Kimchi is a very common side dish in Korea.