Home » Recipes » Quick & Easy Published: Jul 18, 2025 by Wei Guo · Leave a Comment Crisp, tangy, and lightly spiced, these Chinese-style pickled vegetables are ready overnight with just a few pantry ingredients. The ideal side dish to prep ahead and brighten up any meal. Jump to: Recipe Highlights ✔️ Refreshing, crunchy,…
This post may contain affiliate links. See my disclosure policy. This classic Pickled Red Onions recipe is easy to make and the resulting tangy-sweet onions will add a burst of flavor, color, and a pleasant mild crunch a wide variety of dishes! Why Pickled Red Onions? Because they’re irresistibly tasty and deliciously versatile! I love…
Simple to make and wildly flavorful, these Japanese pickled carrots are a classic shoyuzuke pickle perfect for snacking, bento, or side dishes. Recipe Video If you’ve got carrots and soy sauce, you’re just a few steps away from these savory-sweet Japanese pickled carrots. Shoyuzuke (醤油漬け) means “pickled in soy sauce,” and it’s a traditional Japanese…
This fast, fresh asazuke delivers the crisp, salty crunch of homemade Japanese pickles with just a handful of ingredients and a few hours of pickling time. Recipe Video Asazuke (浅漬け) literally means “lightly pickled, and it’s my go-to when I’m craving something crisp and refreshing to go with a Japanese meal. Although it is a…
A handful of ingredients and a little time in the fridge are all you need to make this shiozuke cucumber tsukemono with a delicate balance of salt, sweetness, and umami. No fancy equipment required. Recipe Video If you’ve ever visited Japan in the summertime, you might’ve seen street vendors selling whole salt pickled cucumbers on…
This easy pickled garlic recipe comes together with just 6 simple ingredients and delivers bold flavor without being too sharp. Kratiem dong is not only a healthy snack, but also great to toss into your stir-fries, and its juice is absolutely brilliant in this Thai salad dressing. For more Thai kitchen essentials, check out my…
Crisp, salty, and packed with umami, Japanese pickled vegetables bring a burst of contrasting colors, textures, and tastes. Known as tsukemono (漬物) in Japanese cuisine, these aren’t just condiments; they’re an essential part of every Japanese meal. They cleanse the palate, preserve produce, and sneak in big flavor with minimal effort. From the light crunch…
Chilled soy milk noodles in a nutty, creamy broth, topped with ume plum vinegar-pickled tomatoes, fresh julienned cucumber, and crispy rice. Lately I’ve been craving kongguksu. The broth for this Korean cold noodle dish is made by blending soaked soybeans (and sometimes pine nuts) until creamy, the freshest, savoriest soy milk. it’s a mild dish…
