Fermented foods of the world
Chapter 1
The microscopic kitchen
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Chapter 2
East Asian masterworks of spice and salt
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Chapter 3
Tangy traditions of Europe and the Americas
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Chapter 4
Dairy transformations of the Mediterranean and beyond
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YOUR GOAL
Master of Fermented foods of the world
Ch 3 · Tangy traditions of Europe and the Americas
alicecooks We’re diving in the brine with garlic and dill, making that classic crunch with no vinegar at all!
Fun Fact
Scurvy cure: Captain James Cook did not lose a single sailor to scurvy on his first voyage, thanks to sauerkraut.
Glossary
sauerkraut (noun)
Shredded cabbage that has been salted and fermented in its own juice. German immigrants introduced the dish to Pennsylvania in the eighteenth century.
Shredded cabbage that has been salted and fermented in its own juice. German immigrants introduced the dish to Pennsylvania in the eighteenth century.
Quiz
What herb gives the New York deli kosher dill pickle its signature herbal aroma?
Quiz
What ingredient is completely absent from traditional New York kosher dill pickles?
Quiz
Why are traditional fermented pickles kept in a cold cellar or refrigerator after fermenting?
Quiz
What traditional El Salvadoran dish is Curtido, a tangy cabbage relish, always served with?
Quiz
Which ancient empire is credited with spreading salted, fermented cabbage across Western Europe?
Quiz
Which part of the pineapple is primarily used to brew the Mexican fermented drink tepache?
Quiz
Which vitamin in sauerkraut helped Captain James Cook prevent scurvy among his sailors in 1768?