In our Auckland hands-on workshop, we are going to learn the art of pickle-making from scratch. We will focus on the benefits of pickles on gut health. We will also explore the pickle-making lasting health benefits that extend beyond gut health.
Our guests will learn the difference between short and long pickling processes, including their benefits to the different organs. Additionally, we will discuss and demonstrate preserving and sealing techniques to ensure the longevity of pickles. These techniques are part of the pickle making lasting health benefits.
Pickling in Mesopotamia
Pickling, an ancient method of food preservation, originated in Mesopotamia around 2400 BC. Archaeological evidence suggests that early Mesopotamians were already experimenting with vinegar to preserve vegetables. As cucumbers, which were likely first cultivated in India, made their way to the Tigris Valley, the practice of pickling began to flourish. Over the centuries, this technique spread throughout the Middle East. It also spread into regions such as the Maghreb, Sicily, and Spain. Various ancient civilizations, including the Egyptians, Greeks, and Romans, also adopted pickling to extend the shelf life of foods. By the Middle Ages, pickled foods had become vital winter staples in Europe. They were rich in nutrients and flavor. Today, pickles remain a cherished culinary delight, with diverse variations reflecting cultural tastes across the globe.
Pickling in China
The tradition of pickling in China, particularly through fermentation, traces its origins back to the Shang Dynasty around 1100 BC. By 600 BC, the practice of pickling vegetables and fruits evolved into a method of food preservation. This allowed for storage of produce for winter months when foods don't grow as readily and more importantly the health benefits of fermented foods became an important part of TCM (Traditional Chinese Medicine).
Pickling in Japan
Dating back over 2,000 years, the Japanese began preserving food with salt—a simple yet effective method. As the Edo period (1603 AD–1868 AD) unfolded, a rise in eateries contributed to the formalisation of the pickling industry. This reflected the growing importance and diversity of Japanese cuisine. Today, these pickled delicacies not only serve as a staple accompaniment to meals but also embody the cultural heritage and culinary innovation of Japan. They showcase the enduring significance of pickling in maintaining food traditions.
Pickling in Europe
During the Middle Ages, spanning from 500 BC to 1500 BC, pickling remained a vital method of food preservation across Europe and the Middle East. This was particularly important in the winter months when fresh food became scarce. The use of spices and vinegar in pickling not only added flavor but also provided health benefits. This made pickled foods both a culinary and nutritional staple, contributing to the pickle-making lasting health benefits.
As the Renaissance approached, the introduction of vinegar revolutionized the pickling process. Vinegar replaced saltwater (brine) in many recipes. This shift was significant, as vinegar not only enhanced flavors but also proved to be a more effective means of preservation. The art of pickling continued to thrive. Regional variations emerged throughout Europe: pickled herring became a beloved staple in Swedish cuisine. Sauerkraut gained popularity in Central Europe.
Pickle Making Class
Fermented pickles offer a wealth of benefits for gut health, primarily due to their rich probiotic content. These naturally fermented foods are a source of beneficial bacteria, such as Lactobacillus, which can help restore and maintain a healthy balance of gut flora. This balance is crucial for optimal digestion, improved nutrient absorption, and enhanced immune function. In addition to promoting gut health, fermented pickles can aid in reducing inflammation and supporting overall digestive wellness. Making your own fermented pickles is simple and rewarding. All you need are fresh vegetables, salt, and water. By allowing the mixture to ferment at room temperature for a few days to weeks, you create a deliciously tangy and crunchy snack. This snack not only tantalizes the taste buds but also provides pickle-making lasting health benefits.
Knowledge / Skills Required
None, beginner-friendly class.
Class Dates
Friday 4th April - 6pm till 7.30pm
Saturday 5th April - 10am till 11.30am
https://classbento.co.nz/w/86sz
No comments.