Crunchy, spicy and rich in probiotics, kimchi is Korea’s national dish, which has gained popularity at an international level. Cabbage, along with radishes, celery and carrots, are left to ferment in a salty brine, which is then combined with a tangy paste made from ginger, chillies, garlic, gochugaru and Asian pear. Considered a symbol of Korean identity and pride, kimchi recipes are passed down through families and vary from region to town to household.  

Japanese food is influenced by balance, and tsukemono, brightly coloured, tart pickles, provide an antidote to the umami-rich flavours present in food from this region. Served with every meal, tsukemono typically includes crunchy ginger, salted cucumber and citrussy daikon, which are raw but altered through lactic acid fermentation processes. 

Sauerkraut has been a staple in the German diet since the 1600s and is most commonly served alongside roast pork, fried potatoes and dumplings. White cabbage is shredded, salted and left to ferment at room temperature to create a sour, crunchy side dish which can be infused with caraway seeds for extra flavour. 

L’hamd Marakad, also known as Moroccan preserved lemons, are an essential condiment in tagines and other North African dishes. Pickled in their own juices along with extra salt, this delicacy is pungent, sharp and citrussy. 

Torshi, an assortment of pickled vegetables, translates to ‘sour’ in Persian and is essential to every meal in Iran. A perfect palate cleanser, torshi typically includes carrots, cucumbers, cauliflower and chills, all preserved in vinegar and infused with bay leaves and nigella seeds. Now ubiquitous across the Middle East and the Balkans, torshi recipes vary from each region.

Of course, you can try the local cuisine and more by booking hotels in these exceptional locations at ASMALLWORLD Collection.