On food and cooking the science and lore of the kitchen ( PDFDrive ) 571
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Adapted from G. Campbell Platt,Fermented
Foods of the World —A Dictionary and
Guide(London:Butterworth,1987).
Fermented Cabbage: Sauerkraut and
Kimchi Two popular styles of cabbage
pickles illustrate the kind of distinctiveness
that can be achieved with slight variations in
thefermentationprocess.Europeansauerkraut
is a refreshing side dish for rich meats, and
Korean kimchi is a strong accompaniment to
blandrice.Sauerkraut—thewordisGerman
for“sourcabbage”—ismadebyfermenting
finely shredded head cabbage with a small
amount of salt at a cool room temperature;
it’sallowedtobecomequitetartanddevelops
aremarkable,almostfloweryaromathanksto
some yeast growth. Kimchi is made by
fermentingintactstemsandleavesofChinese
cabbagetogetherwithhotpeppersandgarlic,
andsometimesothervegetables,fruits(apple,
pear, melon), and fish sauce. More salt is
used, and the fermentation temperature is
significantlylower,areflectionofitsoriginal
production in pots partly buried in the cold
earthoflateautumnandwinter.Theresultis
a crunchy, pungent pickle that is noticeably
lessacidbutsaltierthansauerkraut,andmay
even be fizzy due to the dominance of gasproducingbacteriabelowabout58ºF/14ºC.
Cucumber Pickles Today there are three
different styles of cucumber pickle in the
United States, and the two most common are
really flavored cucumbers; they don’t keep
unless
refrigerated.
True
fermented
