Pickled Daikon (大根の漬物) | Easy Japanese Recipes at JustOneCookbook.com
Much more simple - kimchi More
Korean Style Pink Radish Pickles | MyKoreanKitchen.com
Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because they serve an important purpose: Japanese food culture is heavily influenced by principles of balance handed down from kaiseki (the national haute cuisine). Here's how to tell your gari from your umeboshi.
Spicy Korean Cucumber Kimchi Refrigerator Pickles - spicy and a little sour, these pickles are easy to make - I leave them out on the counter to ferment for one day, then refrigerate them
Sesame Broccoli 1 pound broccoli 1 teaspoon salt 1 tablespoon sesame seeds, roasted and crushed* 1 tablespoon sesame oil 1/2 teaspoon minced garlic salt to taste (about 1/2 teaspoon)
Korean Spinach Banchan. Spinach flavored with soy and sesame seeds for a great vegetable over rice.
Simple, cool, cucumber salad made Korean style. Great for a summer side dish. Slightly spicy with just the right amount of vinegar and sugar. | Kimchimari.com
Tsukemono - Pickled Cabbage (キャベツの浅漬け) | Easy Japanese Recipes at JustOneCookbook.com
Pickled Korean radish is a palate cleansing, easy side dish to fried food that's tangy, refreshing, and crunchy. |www.kimchichick.com