Cold dishes whose defining preparation is fermentation or pickling, following the standard food-preservation classification used across world cuisines. Includes lacto-fermented vegetable preserves (Kimchi, Sauerkraut, Whole Sour Cabbage), fermented fish and seafood (Surstromming, Hakarl), and dishes preserved in a vinegar or brine pickle (Pickled Herring, Mixed pickle, Escabeche, Lakerda). Belongs here: any dish whose own recorded description states that it, or its defining ingredient, is fermented or pickled. Does not belong here: a dish merely cured or marinated briefly without fermentation or pickling, a fresh salad (Salads), or a spread made from a fermented ingredient but eaten as a dip rather than as the preserved food itself (Dips and Spreads).