This process to do this is known as lacto fermentation whereby good bacteria known as Lactobacillus are used to break down starch and sugars into lactic acid, a natural preservative. The transformative result is veggie pickles with a tanginess introduced, flavors intensified and layered with new taste notes, texture still packing a bit of crunch.
As this was the traditional way to preserve vegetables in the days of old, one can find lacto fermented food in most every culture. Sauerkraut, kimchi, jalapeños, dill pickles, yogurt, kefir, natto (our new obbession!), kombucha, tempeh and miso are just a few examples of the endless variety of fermented foods found around the world.
Today we introduce the traditional Chinese way of making Pickled Vegetables 泡菜, a brine soak resulting in yummiliciously delicious veggie pickles infused with aromatic Chinese spices. It's super simple to make, just need a bit of time and patience.
