They start off salty and become more sour as they ferment. My mom doesn’t like them sour and that’s why she enjoys them after 3 days (and her house is warmer than mine). I like mine sour but I do not pickle them with vinegar, just a natural ferment. When they get sour, many people cook them into a soup with pork riblets or use them as an ingredient rather than as a side dish.
There’s the famous daikon and carrot pickle used in sandwiches. There’s pickled “leeks” that aren’t the same as what we call leeks in the West.
And “dua mon” which is a variety of vegetables (carrot, daikon, green papaya, garlic, cucumber) which are dried and pickled with the inclusion of fish sauce and eaten as a side dish during the New Year.
There’s pickled eggplant as mentioned by Presunto and pickled shrimp.
