Picking is a process of extending the shelf-life of food by either anaerobic fermentation in brine or immersion in vinegar (read more here). This technique has a long history and is used worldwide. In this topic, we will focus on the anaerobic fermentation pickling process around the world.
Sauerkraut is one of the famous pickles from Europe. This traditional vegetable product is fermented spontaneously by the lactic acid bacteria (LAB) that exist naturally in white cabbage. In ancient times, such a pickling process increased the shelf-life of the white cabbage greatly. Nowadays starter culture may be used for a better and more stable production of sauerkraut. Sauerkraut has many health benefits, including antioxidant benefits, anticarcinogenic function, protection of DNA oxidative damage, anti-inflammatory function, and a source of probiotics (read more here).
There are also many different types of pickles in Asia. Kimchi is a world-famous pickled food from Korea, which is made through LAB fermentation on napa cabbage and radish, but also added with spring onions, garlic, ginger, etc. Kimchi is a low-calorie food with a high content of vitamins and minerals, which are good for health (read more here). In China, suan-cai is a fermented food made from the fermentation of napa cabbage or Chinese mustard. The production of lactic acid gives it with unique sourness and flavor, and because of such flavor, suan-cai is usually cooked with other food materials.
Collectively, fermented pickling is a worldwide used technique, and each region has its unique food materials used for this fermentation process.
Why fermented pickling can be found worldwide? Do you think fermented pickles are beneficial to health?
Image credit: Craig Nagy.
Post by Yichen Bai