I admire the wisdom of the older generation, marinate it, and you can eat it in a few days

In modern society, with the development of technology, our eating habits and ways are constantly changing, but there are some wisdom passed down by the older generation that we miss and admire. Pickling food is one of the traditional techniques, and with its unique flavor and convenient preservation, it has become a delicacy on our table. In this article, I will explore the history, types, methods and significance of pickled food in modern society, and take you to rediscover and appreciate this ancient wisdom.

1. The history of pickling

The history of pickled food dates back thousands of years. In order to preserve food, the ancients first used the salting method. Salt has a strong dehydrating ability that inhibits the growth of microorganisms, so pickling food became an important preservation method in ancient times. In the early civilizations of Egypt and Babylon, cured fish and meat became an indispensable part of people's lives. Pickled food not only extends shelf life, but also enhances the flavor of the food, thanks to the penetration of salt and the fermentation action of microorganisms.

With the development of the times, various pickling methods and flavors came into being. For example, the ancient Greece used vinegar to pickle vegetables, while China began to explore various pickling methods thousands of years ago. Whether it's Chinese cabbage, cucumbers, fish, or meat, various raw materials become more delicious and delicious by pickling, and have become a traditional recipe for many families.

Second, the type of pickling

There are many types of pickled foods, and different regions have their own unique pickling methods and flavors. In China, common pickled foods include sauerkraut, pickles, duck in sauce, bacon, etc.; In Japan, pickled foods such as dried plums and soy sauce-pickled radishes are frequent guests at home-cooked dinner tables; In Europe and the United States, pickled cucumbers and olives are also very popular. Let's take a look at a few common pickled foods in detail.

1. Sauerkraut

Sauerkraut is a traditional pickled food in Northeast China, which is made of Chinese cabbage as the main raw material and salted and fermented. The process of making sauerkraut is relatively simple: fresh Chinese cabbage is washed, cut into pieces of appropriate size, evenly spread with salt, compacted in a dry container, sealed and preserved. In a warm environment, after a few days, the cabbage will gradually turn sour, taking on a unique sour aroma and can be paired with rice, noodles, or as an ingredient in stews.

2. Bacon

Bacon is a traditional delicacy in the southern region, and the production process requires the use of fresh pork, salt, soy sauce, cooking wine and other ingredients. After the pork is cut into pieces, marinated in salt and sauce, and then placed in a ventilated and dry environment to air-dry, it finally forms a unique cured meat. Bacon can be eaten directly by slicing or paired with vegetables and rice in cooking, bringing a rich and mouth-watering aroma.

3. Pickles

Pickles are vegetables marinated in a variety of sauces such as soy sauce, vinegar, and rice wine, and have a variety of flavors. Common ones include cucumbers, carrots, and tofu marinated in soy sauce. When making vegetables, cut them into cubes and marinate them in seasonings for a few days can add texture and flavor to the food.

4. Dried fish

Dried fish is made from marine fish by salting and drying it. It's almost home-cooked in many coastal areas, and dried fish can be used in stir-fries, soups, or even eaten straight as a snack, with a unique flavor that's hard to resist.

3. The process of pickling

The process of marinating is not simply about putting ingredients into the seasoning, it also involves a wealth of chemical reactions and microbial interactions. Salt is sprayed to inhibit the growth of bacteria, and yeast and bacteria ferment to enrich the flavor of the food.

1. Choose raw materials: First of all, choosing fresh ingredients is the key to successful pickling. Whether it's vegetables or meat, the better the quality, the better the texture and flavor of the finished product.

2. The use of pickled preparations: common pickled preparations include salt, sugar, vinegar, soy sauce, spices, etc., which can be matched according to personal taste. Salt is the most basic pickling preparation, and its main role is dehydration and preservative.

3. Control the soaking time: The marinating time of different ingredients varies, vegetables can generally be marinated for a few days, while meat takes 1 week or more to reach the best taste. During the marinating process, you can regularly check the condition of the ingredients and adjust them in a timely manner.

4. Storage: The storage conditions of pickled food are also very important, and it should generally be kept in a cool and dry place away from direct sunlight. If you have a refrigerator at home, the pickled food can also be stored in the refrigerator to further extend the shelf life.

Fourth, the scientific principle of pickling

Curing is actually a complex biochemical process. First of all, the role of salt is to remove water from the food, thereby inhibiting the growth of bacteria and mold. Secondly, in the process of pickling, the sugar and salt in the ingredients are transformed into various flavor substances through the fermentation of microorganisms, making the pickled products richer in flavor.

Lactic acid bacteria produced in pickled foods are also beneficial to intestinal health and are a healthy fermented food. Therefore, enjoying preserved foods in moderation will not only experience the deliciousness but also reap certain health benefits.

5. The cultural significance of pickling

Pickling is not only a cooking technique, but also a cultural inheritance. In many countries and regions, pickled food carries the emotions of the family and the memories of the countryside. The older generation passes on the tastes and life experiences of the past to the younger generation by hand-marinating food. In family dinners and festival banquets, pickled food is often an indispensable part and becomes a bond of family affection.

In this fast-moving modern life, pickled food reminds us to slow down and enjoy the little things in life. By making our own preserved foods, we unleash our creativity and also strengthen the bond between family members. While sharing pickled food with family and friends, I also felt a blend of tradition and modernity.

6. Pickling in modern life

Although modern technology is developed and there is a variety of quick and convenient foods, pickled foods still occupy an important position. In supermarkets, we can see a variety of pickled products such as pickled cucumbers, pickled pineapples, kimchi, etc., and people are still in high demand. This is not only because of the delicious taste of the preserved food, but also because of the traditions and culture it contains.

Preserved food is also showing a diversified trend in modern society, and more and more people are beginning to try to make preserved food at home to meet their own taste needs. Through the Internet, many pickled recipes have appeared, and a "return to tradition" lifestyle has gradually formed.

7. The fun of pickling by hand

Whether it's the older generation in the family who teach us the pickling skills, or we try it ourselves, we can find fun in the process. The process of pickling food by hand is relaxing and enjoyable, just like a pleasant cooking time, not only to get delicious food, but also to spend warm time with family.

It's very rewarding to try a new pickling recipe at home, buy fresh vegetables, make the right marinade, combine the ingredients with the spices, and wait patiently for a few days to finally enjoy the fruits of your labor.

The wisdom of the older generation is full of life philosophy and profound cultural accumulation, and pickled food is part of it. In today's fast-paced times, it is necessary to revisit this traditional skill, which brings a deeper meaning to our lives beyond alimentación. By pickling, we are not only preserving food, but also perpetuating a culture, an emotion, and connecting the wisdom of the older generation to our lives.

In the delicate pickling process, we can taste not only the satisfaction of taste buds, but also the respect for tradition and love for life. Let's work together to pass on this ancient wisdom and add more delicacy and warmth to modern life.