Chinese pickles all need to balance the flavors of sweet, sour, pungent, salt, bitter and savory.[1] There are also spicy pickles with floral notes, such as the Szechuan pepper. However, most Chinese pickles still aim for a balance between the tastes of vinegar, salt, garlic, ginger, soy sauce, hot chili, sugar, and the vegetable or fruit itself.[2] Most pickles need to wait for a few months for the vegetables and fruit to ferment, but there are also "quick pickles" which can be eaten a few hours or a few days after preparation.