Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak', which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor. Asinan can be found served in restaurant, warung and also travelling street vendor.[1]

Asinan Bogor
Asinan Betawi topped with yellow kerupuk mie
Place of originIndonesia
Region or stateJakarta and West Java
Serving temperatureRoom temperature
Main ingredientsVarious vegetables or fruits in hot, sour and sweet sauce
Asinan peddlar frequenting residential area in Jakarta, Indonesia


Asinan means salty food; in this context are vegetables or fruits. In Surabaya, this kind of dish is called sayur asin (salty vegetable).[2]


Ingredients of asinan sayur has in common with kimchi. Their main ingredients are cabbage, cucumber, and salt. They both have the cabbage salted, but in kimchi the salting process takes longer than the process in asinan.[2] Other ingredients includes bean sprouts, chili, and terasi.[3]


There are two main variants: asinan sayur and asinan buah (salted vegetable and salted fruit).[2] Asinan sayur is also called asinan Jakarta or asinan Betawi.[1] However, according to Indonesian food expert William Wongso, it doesn't guarantee the dish is original from Jakarta. It might be influenced by Indian, Chinese, Arab, Portuguese, or Dutch cuisine.[4]

See also

  • Acar  Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
  • Kimchi  Traditional Korean side dish of salted and fermented vegetables
  • Rojak  Southeast Asian fruit and vegetable dish


  1. Will Meyrick. "Asinan the Indonesian Pickle". Street Food Chef. Archived from the original on 2016-10-11. Retrieved 2016-07-12.
  2. Junaidi, A. (27 April 2005). "'Asinan' vs. 'Kimchi': Variety is the spice of life". The Jakarta Post. Retrieved 15 September 2015.
  3. Ilyas, Hamzah Puadi (1 February 2011). "'Imlek' and Idul Fitri share much in common". The Jakarta Post. Retrieved 15 September 2015.
  4. Hulupi, Maria Endah (22 June 2003). "Betawi cuisine, culinary journey through history". The Jakarta Post. Retrieved 15 September 2015.
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