These quick pickled long beans are crunchy, tangy and fresh! I eat them almost like a side salad and sometimes a condiment for noodle or rice dishes, but chopped fine, they would also make a delicious relish.
Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.
These colorful pickled radishes are an example of sokusekizuke or 'instant' Japanese pickles that are ready to eat in as little as an hour, and are stored in the refrigerator. This version uses some not so traditional ingredients.