Pickle

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.

Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.

A great appetizer or an indulgent snack, these crispy little fritters are best eaten right away.

Melty cheese and tangy, crunchy kimchi are a match made in heaven.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Cutting the cauliflower into florets means the brine will absorb faster.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

The longer these pickles sit, the more flavorful they’ll become.