kathimerini.gr
Food Preservation: Pickles, Ketchup, and More
A detailed guide to food preservation terms, explaining various techniques, ingredients, and cultural contexts.
Greek
Greece
HealthLifestyleFoodPreservationCulinaryRecipesFermentation
Heinz
- Is there ketchup without tomatoes?
- Yes, traditional ketchup recipes existed before the tomato-based variety. These older ketchups utilized mushrooms, walnuts, or other ingredients, and were usually pungent and less sweet than the modern version.
- What are pastili, stύpa, relish, and koji?
- Pastili is a sweet preserve; stύpa is a Pontic pickle; relish is a condiment of chopped vegetables; and koji is a Japanese mold culture used in fermentation.
- What is the "mother" in sourdough and vinegar?
- In sourdough, the "mother" refers to the starter culture that is maintained and fed to produce leaven. In vinegar, the "mother" is a cloudy mass of bacteria that develops during fermentation, forming the basis of the vinegar.
- What is the difference between a pickle and turşu?
- Pickles and turşu are very similar; both are preserved vegetables in brine and vinegar. The difference lies primarily in regional variations of preparation and terminology.
- What do Korean kimchi and Macedonian armia have in common?
- Both Korean kimchi and Macedonian armia are fermented vegetable dishes involving lactic acid fermentation in brine. They share similarities in technique, but differ greatly in specific ingredients and flavor profiles.