Nichī

Nichī are pickled vegetables made by anaerobic fermentation in brine. It is one of the two major types of fermented pickle in Otseqon cuisine, the other being pickle box pickles. Nichī are characteristically produced from vegetables of the Brassica genus (particularly their leaves and stems, but sometimes roots), but sometimes other vegetables (e.g. carrots) are used as well.

Nichī are produced by salting vegetables, pressing or squeezing the liquid out, and immersing them in brine. Usually some brine from the previous batch is added as a starter. Other ingredients such as garlic and ginger may be added for flavor.

A variant of nichī production is used to produce tsachī.

The word comes from nī ‘to get soaked, to get put under water’ + -chī LS:green_parts_of_a_plant.