The ranking highlights the strong presence of Asian cuisine, with China leading in diversity with 14 varieties, followed by South Korea with 12 and Japan with six.
Covering traditional preserved vegetables from countries including Croatia, Mexico, Germany and Indonesia, the list reflects user ratings and popularity.
Japan's Tsukemono topped the list with a rating of 4.0. A traditional accompaniment to Japanese meals, it is prepared by pickling vegetables using salt, soy sauce or miso.
South Korea's Kimchi ranked second with 3.9 points. The globally popular fermented dish is typically made from cabbage and radish seasoned with chili paste and garlic.
Türkiye's traditional Turşu secured third place with 3.8 points. Made using vinegar, lemon and saltwater brine, Turkish pickles are known for their wide variety of vegetables and distinctive flavors.
Japan's Takuan, made from preserved daikon radish, and Germany's Sauerkraut, fermented cabbage commonly served alongside meat dishes, followed with 3.7 points each.
China's Xián cài, traditional salted vegetables often served with soups, received 3.5 points.
El Salvador's Curtido, a lightly fermented mixture of cabbage, carrots and onions, and China's Suan cai, a fermented vegetable dish frequently used in soups, both scored 3.4.
Indonesia's Acar, a refreshing pickle made with cucumbers, carrots and onions in a sweet-and-sour vinegar mixture, rounded out the featured selections with 3.2 points.
The ranking highlights the global popularity of preserved vegetables, with Türkiye's traditional turşu standing out among internationally recognized culinary specialties.
