Pickles · FFET10056
Korean Ethnic Pickles
Korean ethnic pickles preserve vegetables through repeated salting and cellar fermentation.
Mural guide
Napa cabbage in a large clay vat is pressed down with a stone, a pickle crock beside it has water in its rim groove, plates hold sliced sour cabbage and mixed pickles, and a bowl of pickle shreds is dressed with chili oil and sesame.
Vegetables kept by salting or fermenting: sour cabbage, brined pickles and salted greens.
The official heritage entry places Korean ethnic pickle-making in the fourth national intangible heritage batch of 2014. It uses vegetables such as napa cabbage and radish, with initial salting, seasoning, coating and cellar fermentation.