How to Medieval European Pickling

What You Need to Know

The pickling process involved submerging the food in the pickling liquid, often in a cool, dark place, and utilized a combination of thermal, chemical, and mechanical processes, including the action of enzymes and the breakdown of cell walls.

Steps

1. 1.

   Sauerkraut (Germany): Preserves cabbage through lactic fermentation for winter provisions

2. 2.

   Pickled herring (Scandinavia): Extends shelf life of fish while developing characteristic sour flavor

3. 3.

   Giardiniera (Italy): Preserves mixed vegetables in vinegar for antipasti

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes