c/Pickles

Information
lexicalization	eng: Pickles
subclass of	(noun) any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower vegetable
	Note: 3 other instance(s) ommited in the following list
has instance	e/Asazuke
has instance	e/Chowchow
has instance	e/Dilly beans
has instance	e/Fried pickle
has instance	e/Giardiniera
has instance	e/Haywards (pickles)
has instance	e/Karashizuke
has instance	e/Kasuzuke
has instance	e/Kimchi
has instance	e/Lemon pickle
has instance	e/Meigan cai
has instance	e/Peppadew
has instance	e/Pickled egg
has instance	e/Pickled onion
has instance	e/Pickled pepper
has instance	e/Pickled pigs feet
has instance	e/Pickled walnuts
has instance	e/Pickling salt
has instance	e/Pickling
has instance	e/Surstromming
has instance	e/Takuan
has instance	e/Tianjin preserved vegetable
has instance	e/Tursu
has instance	e/Zhacai
has instance	e/es/Alcaparra
has instance	e/es/Alcaparron
has instance	e/es/Berenjena de Almagro
has instance	e/ja/いぶりがっこ
has instance	e/ja/いぶり漬け
has instance	e/ja/キビヤック
has instance	e/ja/四川泡菜
has instance	e/ja/漬物床
has instance	e/ja/花漬け
has instance	e/zh/印度式腌菜
has instance	e/zh/咸菜
has instance	e/zh/扬州酱菜
has instance	e/zh/糖蒜
has instance	e/zh/糟菜
has instance	e/zh/腊八蒜
has instance	e/zh/菜脯

Meaning
Japanese
has gloss	jpn: 漬物（つけもの）とは、さまざまな食材を食塩、酢、糠味噌、醤油、酒粕、油脂など高い浸透圧を生じたりpHを下げる効果を持つ、あるいは空気と遮断する効果を持つ漬け込み材料とともに漬け込み、保存性を高めるとともに熟成させ、風味を良くした保存食品。漬物の種類により、乳酸発酵などの発酵と、それによる保存性や食味の向上が伴う。
lexicalization	jpn: 漬物
Korean
has gloss	kor: 쓰케모노(漬物)는 채소를 소금에 절인 일본의 음식이다. 그 유래는 한국의 김치와 비슷하여 채소를 저장하여 오래두고 먹기 위하여 고안되었다. 한국의 김치와 소금에 절이는 것은 같지만 발효시키지 않는다는 점에서 다르다.
lexicalization	kor: 쓰케모노
Latin
lexicalization	lat: Salsurae
Castilian
lexicalization	spa: Encurtidos
Chinese
lexicalization	zho: 醃製蔬菜