Quote:
Originally Posted by desertblues
I love pickles, especially the big yellow onions. 
I must not read this thread any further, as I'm in bed, can't sleep and am very hungry.  |
'Pickles' are such a diverse concept. As an American, when I think of pickles I think cucumber drowned in vinegar brine, sweet or sour, etc., or onions. Perhaps cauliflower and green beans, but again, in a vinegar brine. Always strong flavors.
The Koreans have their kimchee made from cabbages, daikon radish, cucumber, etc. but always with a spicy red pepper coating give strong flavors.
But Japanese eat an entirely different 'pickle.' Not at all strong flavor, but often with a strong smell. No vinegar at all. Just salt. Or instead of salt, the ground up powder from the husks of milled rice, with cabbage, eggplant, daikon, etc., buried in a wet mudpack of that stuff. Not at all what I would think of as 'pickle' but pretty damn tasty, and eaten with all meals. Makes for a nice side dish.
Stitchawl