Introduction of the world’s pickles
United Kingdom: Pickles
Characteristics: Fermentation of salted vegetables with lactic acid bacteria.
Characteristics: Shredded cabbage is salted and lacto-fermented.
Characteristics: Fermentation of salted herring in a can. Characterized by a strong odor.
Russia, Ukraine: Kvashinaya Kapusta
Characteristics: the Russian version of sauerkraut. The recipe is almost the same as in Germany.
Central and Eastern Europe: pickled beets.
Characteristics: a classic accompaniment of beetroot in sweet and sour vinegar.
Characteristics: aubergines stuffed with walnuts and spices and dipped in oil.
Slovakia: Kvasener Kapusta.
Characteristics: sauerkraut, a staple in Slovakia.
Italy: salted capers.
Characteristics: a seasoning made by salting and lactic acid fermentation of capers.
Characteristics: salted anchovies are fermented and aged.
Spain: Salted Olives
Characteristics: de-acidified olives soaked in a thin layer of brine.
Morocco: preserved lemons
Characteristics: pickle lemons with their skins in brine. Essential in Moroccan cuisine.
India, Nepal: achar.
Characteristics: vegetables are pickled in spices, vinegar and mustard oil.
Characteristics: a paste made of chilli, pepper and garlic kneaded with oil.
Characteristics: a type of mustard plant, dried in the sun and then pickled in salt.
China: Pao Tsai
Characteristics: Pickling cucumbers and radishes in spicy salt water.
Characteristics: vegetables are pickled with chili peppers and other spices.
Characteristics: Sweet and sour pickles made by marinating vegetables in miso.
Characteristics: Typical Japanese pickles made by pickling daikon radish with rice bran and salt.
Japan: Dried plums
Characteristics: preserved plum seeds that are salted and then dried.
Characteristics: the so-called menma, called sunsi in China.
Philippines and Indonesia: Achara.
Characteristics: Vegetables such as papaya are pickled in salt and finished with sweet vinegar.
Vietnam: Ca Pho Mui
Characteristics: Fermented small eggplant in salt water.
Thailand: Pak Dong
Characteristics: vegetables similar to nozawana are salted and fermented.
Characteristics: Radishes and mangoes are salted and fermented with rice water.
Characteristics: Steamed tea leaves are fermented in a jar or tube.
Characteristics: Lactic acid fermentation of green mangoes in rice water.
USA, Canada, Greenland: Kibiyak
Feature: Fermentation of seabirds stuffed inside the seal’s body.
Characteristics: lactic acid fermentation of salted vegetables.
Mexico: Cire Lajas.
Characteristics: pickled chillies in vinegar. Eaten as is with food.