5 pickles from across the world you need to try
Pickles have existed in several cultures for nearly 5,000 years. They are prepared using various ingredients and spices that are fermented to enhance the taste and preserve a food item. Even Cleopatra used to enjoy this spicy mix as she believed it enhanced her beauty. Here are five pickles from across the world that you must try at least once.
Indian meals are incomplete without some sour and spicy mango pickle on the side. Every region in India has its own variation of the mango pickle that is infused with flavorful spices like red chili, mustard paste, mustard oil, and of course fresh raw mangoes. The pickling technique originated in India when people started brining food to preserve it for long journeys.
Dill pickle is quite popular in the United States of America. Dill pickles are basically prepared with fresh cucumbers and vinegar that are fermented for a long time. The pickles are crunchy, refreshing, and taste best with sandwiches. The pickle recipe was introduced to the Americans when eastern European Jews immigrated to New York City in the late 1800s and early 1900s.
Kimchi is one of the staple dishes of Korea, especially during the winter season as Korea is extremely cold during the winters and most crops do not grow during this time. It is made using Chinese cabbage and other vegetables infused with the Korean chili pepper called gochugar and then fermented in salt. Kimchi is also rich in antioxidants and provides several health benefits.
Pickled herring originated in Sweden during ancient times as the fish was found in abundance in the water-locked country and was also convenient to export outside the country. Later, the fish was pickled to maintain its freshness. Pickled herring also offered relief from the harsh and long winters of Sweden. Today, pickled herring also includes vegetables like onions, allspice, and dill for added flavor.
Believed to be from Germany, Sauerkraut actually has its roots in China. Around 2,000 years back, workers involved in the construction of the Great Wall of China consumed rice and cabbage during the summer season. In winters, the cabbage was soured and fermented to keep it warm and healthy. This led to the origin of sauerkraut which is made with cabbage and salt.