Traditional and Time-Tested: The Classics of Fermented Pickling
Fermented pickling has been a popular method of preserving vegetables for centuries, with many cultures developing their own unique recipes and techniques. While there are countless variations and innovations in modern pickling, some classic recipes have stood the test of time, remaining favorites among pickling enthusiasts around the world. Here are a few of the most popular traditional fermented pickle recipes.
Dill Pickles
Dill pickles are a staple of any pickle lover’s repertoire. Made with cucumbers, dill, garlic, and a brine of water, vinegar, and salt, these pickles are tangy, crunchy, and savory all at once. Dill pickles are perfect for snacking on alone or pairing with a sandwich or burger.
Kosher Pickles
Kosher pickles are a type of dill pickle that are particularly crunchy and tart. Made with firm, thick-skinned cucumbers and seasoned with garlic and dill, these pickles are often served as a snack or accompaniment to a meal. Kosher pickles get their name because they are prepared according to Jewish dietary laws.
Kimchi
Kimchi is a traditional Korean pickle made from a variety of vegetables, including Napa cabbage, radishes, and scallions. The ingredients are covered in a spicy brine made from water, salt, garlic, ginger, and chili flakes, then left to ferment for several days or weeks. The result is a tangy, spicy, and slightly sour pickle that pairs well with rice dishes and soups.
Sauerkraut
Sauerkraut is a type of pickle made from shredded cabbage that has been allowed to ferment. It’s a popular food in Germany and Eastern Europe, often used as a condiment for sausages and other meats. Sauerkraut has a tangy, sour flavor that comes from the lactic acid produced during fermentation. It can be made with just cabbage and salt, or additional ingredients like carrots or caraway seeds can be added for flavor.
These classic fermented pickle recipes are tried and true, and can be adapted and customized to suit your taste preferences. Whether you’re a seasoned pickling pro or a newcomer to the art of fermentation, these recipes are a great place to start exploring the wonderful world of pickling.
Bold and Spicy: Exciting Fermented Pickle Recipes from Around the World
Fermented pickles are more than just a classic dill pickle. There are a wide variety of exciting options from around the world that will tantalize your taste buds. Here are some bold and spicy fermented pickle recipes to try:
Korean Kimchi
Kimchi is a popular Korean dish made with fermented vegetables and spices. It is bold, spicy, and packed with flavor. Here is how to make it:
Ingredients:
- 1 head napa cabbage
- 1/4 cup sea salt
- 1 tablespoon rice flour
- 1 tablespoon sugar
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1 small onion, chopped
- 5 cloves garlic, minced
- 1 small piece ginger, minced
- 4 green onions, chopped
Instructions:
1. Cut the cabbage into bite-sized pieces and place them in a large bowl. Sprinkle with salt and toss to coat. Let sit for 2-3 hours, stirring occasionally.
2. Rinse the cabbage thoroughly and drain.
3. Mix the rice flour and sugar with 1 1/2 cups of water. Heat in a small saucepan over medium heat until thickened.
4. Mix the gochugaru, fish sauce, onion, garlic, ginger, and green onions in a bowl. Add the rice flour mixture and stir until well combined.
5. Add the cabbage to the bowl and toss to coat in the spice mixture. Pack the mixture tightly into a large jar or crock.
6. Cover the jar with a lid or plastic wrap and let sit at room temperature for 1-5 days, depending on your desired level of sourness.
Mexican Escabeche
Escabeche is a Mexican dish made with pickled vegetables, typically carrots and jalapeños. It is tangy, spicy, and perfect for adding a kick to sandwiches or salads. Here’s how to make it:
Ingredients:
- 1 pound carrots, sliced into rounds
- 1 red onion, sliced
- 4 jalapeños, sliced
- 2 cloves garlic, minced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 bay leaf
Instructions:
1. In a large saucepan, combine the vinegar, water, salt, sugar, cumin seeds, coriander seeds, and bay leaf. Bring to a boil.
2. Add the carrots, onion, jalapeño, and garlic to the pot. Reduce to a simmer and cook for 5-7 minutes.
3. Remove from heat and allow to cool.
4. Once cooled, pour the mixture into a large jar with a lid. Cover and refrigerate for at least 1 day before eating.
Japanese Takuan
Takuan is a popular Japanese pickle made from daikon radish. It is sweet, salty, and has a distinctive bright yellow color. Here is how to make it:
Ingredients:
- 2 pounds daikon radish, peeled and sliced into sticks
- 1 tablespoon salt
- 3/4 cup rice vinegar
- 3/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon turmeric powder
Instructions:
1. Sprinkle the daikon with 1 tablespoon of salt and let sit for 1 hour in a colander.
2. Rinse the daikon and pat dry with a towel.
3. In a saucepan, combine the vinegar, sugar, 1 teaspoon salt, and turmeric powder. Bring to a boil.
4. Once boiling, add the daikon and cook for 5 minutes.
5. Remove from heat and allow to cool.
6. Once cooled, pour the mixture into a large jar with a lid. Cover and refrigerate for at least 2 days before eating.
With these recipes, you can take your taste buds on a flavorful journey around the world. So get ready to experiment and enjoy the bold and spicy flavors of fermented pickles.
Pickling with a Twist: Innovative and Delicious Fermented Pickle Recipes to Try Today
If you're a fan of pickles, then you know just how addictive they can be. With their tangy and sour flavor, it's hard to stop at just one. But did you know that there are more ways to enjoy pickles than just the classic dill variety? Fermenting your pickles can add depth and complexity to their flavor, and open up a world of new taste sensations.
1. Watermelon Rind Pickles
Don't throw away your watermelon rinds! They can be turned into a sweet and tart pickle that is perfect for snacking or as a topping for sandwiches. To make them, you'll need:
- 3 cups watermelon rind, cut into bite-sized pieces
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cinnamon stick
- 1 teaspoon whole cloves
Combine all the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Transfer to sterile jars and refrigerate for at least 24 hours before serving.
2. Pickled Beets with Ginger and Orange
Give traditional pickled beets a zesty twist with the addition of ginger and orange. Here's what you'll need:
- 4 medium-sized beets, cooked and sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup honey
- 2 tablespoons grated ginger
- 1 orange, sliced
Combine all the ingredients in a large bowl and mix well. Transfer to sterile jars and refrigerate for at least 24 hours before serving.
3. Spicy Pickled Carrots
If you love spicy food, then these pickled carrots are the perfect snack for you. Here's what you'll need:
- 1 pound carrots, cut into matchsticks
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes
Combine all the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Transfer to sterile jars and refrigerate for at least 24 hours before serving.
These are just a few examples of the many different ways you can enjoy fermented pickles. Get creative and experiment with different vegetables, spices, and flavors to find your own unique favorites.
