confined to vegetables and fruits. Atchara is primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could include ginger, bell peppers, white radishes, cucumbers or bamboo shoots. Pickled unripe mangoes or burong mangga, unripe tomatoes, guavas, jicama, bitter gourd and other fruit and vegetables still retain their appeal. Siling labuyo, sometimes with garlic and red onions, is also pickled in bottled vinegar and is a staple condiment in Filipino cuisine. In Vietnamese cuisine, vegetable pickles are called ("salted vegetables") or ("sour vegetables"). or is made from a variety of fruits and vegetables, including , eggplant, Napa cabbage, kohlrabi, carrots, radishes, papaya, cauliflower, and . made from carrots and radishes are commonly added to sandwiches. is made by pressing and sun-drying vegetables such as and gai choy. is a specialty of Nghệ An and Hã Tĩnh provinces made from jackfruit. In Burma, tea leaves are pickled to produce lahpet, which has strong social and cultural importance. East Asia A wide variety of foods are pickled throughout East Asia. The pickles are often sweet, salty, and/or spicy and preserved in sweetened solutions or oil. China is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper (e.g. duo jiao), and cucumbers, among many others. Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), tataki gobo (burdock root), gari & beni shōga (ginger), turnip, cucumber, and Chinese cabbage. The Korean staple kimchi is usually made from pickled napa cabbage and radish, but is also made from green onions, garlic stems, chives and a host of other vegetables. Jangajji is another banchan consisting of pickled vegetables. Western Asia In Iran, Turkey, Arab countries, the Balkans, and the South Caucasus, pickles (called torshi in Persian, turşu in Turkish language and mekhallel in Arabic) are commonly made from turnips, peppers, carrots, green olives, cucumbers, eggplants, cabbage, green tomatoes, lemons, and cauliflower. Sauerkraut, as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as a kosher dish in Israel and is considered pareve, meaning that it contains no meat or dairy so it can be consumed with either. Europe Central and Eastern Europe In Hungary, the main meal (lunch) usually includes some kind of pickles (savanyúság), but pickles are also commonly consumed at other times of