Pickles are also called hot Chinese cabbage and kimchi in Korean. It is the most distinguished diet in the Korean nationality. Pickle can be made all the year around. Select some first-class cabbages (the cabbages with core are fine) and fresh cucumber and radish etc, put in the light brine to ferment. Then add the pepper, ginger slices, garlic, and caraway seeds. It is edible several days later.