Pickling, as a method of preserving food, has existed for millennia. In Korea it is known as "kimchi" though most people refer to one type of pickled cabbage as such just as in English, "pickles" refer to pickled cucumbers.
Typically pickling is performed by fermenting perishable foods in a brine (water with over 50 parts per thousand salt) or vinegar.
Foods suitable for Pickling
- Cucumbers (i.e. Pickles)
- Baby corn and corn (maize)
- Cabbage (i.e. sauerkraut and baechu kimchi)
- Soy Sauce (refried soy beans pickled in brine)