Gathers the cold dishes of vegetables that are fermented or pickled, including sauerkraut, whole sour cabbage, mixed pickles and the Korean kimchi and kkakdugi. A dish belongs here when its own cited article describes vegetables that are fermented, salted or pickled. Browsing this group lets a reader compare closely related dishes side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these dishes together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
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Fermented and Pickled Vegetables
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Sources
Sauerkraut - Wikipedia
Has Member: Sauerkraut, Lead paragraphQuote, Has Member: Sauerkraut, Lead paragraph
Sauerkraut (; German: [ˈzaʊ.ɐˌkʁaʊt] , lit. 'sour cabbage') is finely cut raw white cabbage that has been fermented by various lactic acid bacteria.
Whole sour cabbage (Wikipedia)
Has Member: Whole Sour Cabbage, Lead paragraphQuote, Has Member: Whole Sour Cabbage, Lead paragraph
Whole sour cabbage is a fermented vegetable food preserve, popular in Eastern European and Balkan cuisines.
Mixed pickle (Wikipedia)
Has Member: Mixed pickle, Lead paragraphQuote, Has Member: Mixed pickle, Lead paragraph
Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process.
Kimchi (Wikipedia)
WikipediaHas Member: Kimchi, Lead paragraphQuote, Has Member: Kimchi, Lead paragraph
Kimchi (; Korean: 김치; pronounced [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often Chinese cabbage or Korean radish.
Kkakdugi (Wikipedia)
Has Member: Kkakdugi, Lead paragraphQuote, Has Member: Kkakdugi, Lead paragraph
Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine.
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