In all of Asia, there are hundreds of preserved food items-—mostly pickles. Pickling was a practical means of survival. It was a way to preserve foods during harvests or times of abundance. It extended food supplies through harsh winters and lean droughts. While many Asian variations abound, most originate from China and from there, spread throughout neighboring countries. However, when they did, all made adaptations to local tastes and locally available ingredients. Today, Asian markets are growing in number and they offer a greater variety of pickled foods, more than ever before.
In China, most common meals are garnished with the addition of at least one pickled condiment, perhaps sour mustard cabbage chopped into some noodle soup or salty lettuce hearts to add some crunch to a bowl of steamed juk, also known as congee or rice porridge. Like many other Asian cultures, in China, a simple bowl of rice and a variety of pickles easily comprise a simple meal; and simple pickled vegetables are called yanlu or yanzhi; pickled cabbage is most often called paozi .
See this recipe here: http://healthandbeauty4ever.blogspot.com/2012/04/asian-pickles.html
