Recipes
A growing collection of 14 pickle and achar recipes from across South and East Asia. Each recipe includes ingredients, step-by-step instructions, storage tips, and the history behind the dish.
Browse by technique
Vinegar pickles
Quick pickles preserved in vinegar brine. Ready in hours to days.
Oil-based achars
Indian pickles preserved in mustard oil with warm spices. Keep for months.
Chinese (2)
Chinese pickling spans thousands of years, from salt-fermented paocai jars passed down through generations to the pressed and spiced zhacai of Sichuan province.
Paocai (Sichuan Fermented Pickled Vegetables)
How to start a Sichuan paocai jar. A guide to making naturally lacto-fermented Chinese pickled vegetables with a reusable brine.
25 minZhacai (Chinese Pickled Mustard Stem)
Guide to zhacai, the crunchy Sichuan pickled mustard stem. Learn what it is, how it is made, and how to use it in congee, noodles, and stir-fries.
20 min
Filipino (1)
Filipino pickles center on atchara, a sweet-tangy green papaya relish that arrived via Southeast Asian trade routes and became a staple alongside grilled and fried dishes.
Indian (5)
Indian achars are among the most diverse pickles in the world. Every region has its own recipes, from mustard oil-based North Indian pickles to the sour gongura of Andhra Pradesh.
Amla Achar (Indian Gooseberry Pickle)
Homemade amla achar recipe. Tangy and spicy Indian gooseberry pickle made with mustard oil and warm spices. Rich in vitamin C.
45 minGajar ka Achar (Indian Carrot Pickle)
Homemade gajar ka achar recipe. Spicy and tangy Indian carrot pickle made with mustard oil, fennel, fenugreek, and red chili. Ready in 2 to 3 days.
25 minKarela ka Achar (Indian Bitter Gourd Pickle)
Homemade karela ka achar recipe. Spicy Indian bitter gourd pickle with mustard oil and warm spices. Includes tips for reducing bitterness.
2h 10 minLasoora Achar (Indian Gum Berry Pickle)
Traditional lasoora ka achar recipe. Tangy and spicy Indian pickle made from gunda (gum berries) with mustard oil and warm spices.
40 minMooli ka Achar (Indian Radish Pickle)
Homemade mooli ka achar recipe. Tangy and spicy Indian white radish pickle made with mustard oil, mustard seeds, fennel, and fenugreek.
1h 35 min
Japanese (2)
Japanese tsukemono (pickled things) range from quick vinegar pickles to months-long rice bran fermentations, each with a specific role at the table.
Benishoga (Japanese Red Pickled Ginger)
Homemade benishoga recipe. Vibrant red pickled ginger used as a topping for yakisoba, gyudon, and takoyaki. Made with young ginger and red shiso.
25 minTakuan (Japanese Pickled Daikon Radish)
Homemade takuan recipe. Traditional Japanese sun-dried and pickled daikon radish with a crunchy texture and sweet-salty flavor.
35 min
Korean (2)
Korean cuisine is built on fermentation. Kimchi is the foundation, but the tradition extends to quick vinegar pickles like danmuji served alongside every meal.
Danmuji (Korean Yellow Pickled Radish)
Homemade danmuji recipe. The bright yellow pickled radish served with Korean fried chicken and kimbap. Sweet, crunchy, and easy to make at home.
20 minKimchi (Korean Fermented Napa Cabbage)
A beginner-friendly kimchi recipe. Traditional Korean napa cabbage kimchi with gochugaru, garlic, ginger, and fish sauce. Includes fermentation tips.
1h
Malaysian (1)
Malaysian pickles reflect the country's multicultural heritage, blending Malay, Chinese, and Indian techniques into bold, layered condiments like Nyonya acar awak.
Vietnamese (1)
Vietnamese pickles are simple, bright, and essential. Do chua (pickled daikon and carrots) appears in nearly every Vietnamese meal, from banh mi to rice plates.