The history and global variations of pickled foods

Pickled green tomatoes, preserved in vinegar or brine, became a staple in the U.S. South during the Great Depression to utilize unripe crops.

The Chinese pickled foods like vegetables in brine around 1100 BCE to preserve harvests for winter, as noted in historical records.

Torshi, particularly pickled turnips dyed pink with beet juice, is a traditional Middle Eastern condiment served with meals.

South Asian pickles like mango achar are preserved with oil and spices, a method that enhances flavor and shelf life without refrigeration.

Pickled herring is a cultural staple in Sweden, especially during Midsummer and Christmas, often paired with sour cream or mustard sauces.

Gari, thinly sliced ginger pickled in vinegar and sugar, is served with sushi to cleanse the palate, originating in Japan’s Edo period.

Sauerkraut, meaning 'sour cabbage,' is made by fermenting finely shredded cabbage with lactic acid bacteria, a tradition from medieval Germany.

Garum, a fermented fish sauce, was a popular Roman condiment made by salting and fermenting fish guts, similar to modern Asian fish sauces.

Kimchi, a staple in Korean cuisine, is primarily made from fermented napa cabbage, seasoned with chili, garlic, and fish sauce.

Mesopotamians pickled foods like cucumbers in brine around 2400 BCE to preserve harvests, as evidenced by archaeological records.