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Pickled carrot. A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including bánh mì or as a component in an ...
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
Media: Bánh mì. In Vietnamese cuisine, bánh mì or banh mi (/ ˈbɑːn miː /, [3][4][5][6] / ˈbæn /; [7][6] Vietnamese: [ɓǎjŋ̟ mì], 'bread') is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal ...
Morkovcha (UK: / m ɔːr ˈ k ɒ f tʃ ə /, US: / m ɔːr ˈ k oʊ v tʃ ə /), [a] also known as Korean-style carrots [b] or Korean carrot salad, [c] is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine , and is a variant of kimchi .
Zha cai. Zha cai ([ʈʂâ tsʰâɪ]; 榨菜), also romanized as Cha tsai, is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or ...
Pao cai (Chinese: 泡菜; pinyin: pàocài; Wade–Giles: p'ao4 ts'ai4; lit. 'soaked vegetables'), also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese. [1][2] There are more than 11 varieties of pickled vegetables across China, [3][4] but pao cai by itself usually refers to ...
Chinese pickles. Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine (simplified Chinese: 咸菜; traditional Chinese: 鹹菜; pinyin: Xiáncài), or marinated in mixtures based on soy sauce or savory bean pastes (酱菜; 醬菜; jiàngcài). The former is ...
Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers. [3][4][5] It is often seasoned with garlic and onion and pickled in white vinegar. [3] The spicy dish is very commonly served on the table along with other dishes to enhance the flavor. [4] It is useful for cutting through the ...