Trendy. Retro Pickling Recipe

China has a pickling history of thousands of years and it has always been an important technique for preserving foodstuffs. With the improvement of people's quality of life, pickling has evolved into fermentation. This happens not only in China but also in Japan, South Korea and Taiwan. In recent years, increasing attention has been paid due to the vigorous promotion by Japan and South Korea. What is more, it has become a new power source in the food industry as it is more or less infiltrated into the dishes to improve the taste. Although it does not play the leading role, lack is felt without it, which may be the reason why pickles can be inherited so far. This book begins with the introduction of the pickles and fermentation culture. Then according to the treatment method, it is divided into three parts: vinegar pickling, salt pickling and yeast pickling, including demonstration of cooking with pickles. Finally, the production methods of 6 DIY pickling sauces are introduced, followed by a brief talk about common pickles and applications, to let readers understand the new interpretation and treatment of the pickles and break the traditional misunderstanding.