Similar foods in other cultures

Foods pickled with salt or vinegar can be found in many places around the world. In China there is a kind of pickle called pao-chai, which is cabbage or cucumber pickled in salt or vinegar. In Japan they call pickles as sugemono, which include umebosi, a kind of pickled plum (Prunus mume, to be exact), and dakuan, a kind of pickled-then-fermented daikon radish. The pickles they make throughout the Western part of the world is made of cucumber or various other fruits. The German Sauerkraut is a kind of pickle made of cabbage.

Indonesia has a kind of pickled food called acar. Cucumber, lombok rawit (a kind of chili), onion, papaya, pineapple, and various fruits are cut into small pieces and mixed together in water with salt, vinegar and sugar. Philippines has a food with the same name. This is a kind of pickle made of papaya, onion, garlic and vinegar.

As a whole, pickles can largely be grouped into two. One kind uses salt, as in Korea, Japan, and Germany. The other uses vinegar, as in Southeast Asia and the rest of Europe.

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