Preserved vegetables are a type of traditional pickle made from daikon radish, cabbage, or mustard greens. Vegetables are preserved using salt curing and fermentation over a period of several months. The final product is both shelf stable and incredibly delicious. Preserved vegetables are rich in umami and aroma with a characteristic crunchiness. It is an essential ingredient for topping steamed fish, dumpling fillings, and stir-frys. Add preserved vegetables directly to your cooked foods or soak it in water to remove some salinity before use.