In Scandinavia, fermented vegetables have been a part of people’s traditional food. The cold winters meant fresh and local produce become extremely sparse. And as temperatures drop to a negative in some countries here such as in Sweden and Norway, the North Germanics have since been keen with pickling and fermenting to preserve their food for longer. (more…)
Dill pickles, sauerkraut, kimchi—we all love to eat them! They have that crunchy and refreshing qualities that make every barbecue, sandwich, or burger bite perfectly balanced. I like how their distinct tart flavour tickles the taste buds and whets the appetite. But what makes pickled food different from fermented ones?