India loves a little tang in their diet. The vegetation variety in the country is also very supportive of these culinary ventures. However, keeping things in line and achieving the optimal taste requires practicing the art of fermentation with specific ingredients. Based on the ingredients, health, and culinary demands, the paradigm of pickling can vary. For the desi foodies, knowing these paradigms can be helpful in quenching the hunger for knowledge, and making sure the choice of pickle fits the heath and culinary needs. This piece will try to help the ones vying to buy authentic Indian pickles by elucidating the diverse offerings that change drastically as per the preparation paradigm.
Conceiving the Tangy Excellence
Traditional Methods:
Sun-Drying:
A pickle is often prepared with the prospect of storage and long-term use in mind. And the same can be prevented from turning if the nurturing moisture part can be eradicated. Drying in the sun helps with the same while the cutting-edge possibilities are out of reach. And it is known to taste better than a modern conceive by all means.
Fermentation:
In some regions of India, pickles are fermented naturally. Ingredients like mangoes, garlic, or even chilies are mixed with spices and salt and left to ferment. This fermentation process can take several days to weeks, resulting in tangy and pungent pickles.
Stone Mortar and Pestle:
Traditional pickle makers often use a stone mortar and pestle to crush spices and grind them into a coarse powder. This method imparts a rustic and authentic flavor to the pickles.
Mustard Oil:
Mustard oil is a commonly used medium for making traditional Indian pickles. The oil is heated until it smokes, which removes its pungent taste, and then it is used to coat the pickle ingredients. Mustard oil not only adds flavor but also acts as a natural preservative.
Airtight Containers:
Traditional pickles are stored in glass or ceramic jars, which are sealed airtight. This helps keep the pickles fresh and flavorful for an extended period.
Maturation:
Traditional pickles often require a maturation period, during which the flavors meld and intensify. This period can range from a few days to several months, depending on the type of pickle and regional preferences.
Modern Methods:
Quick Pickles:
Modern methods often emphasize speed and convenience. Quick pickles are made by mixing ingredients like cucumbers, carrots, or onions with vinegar, sugar, and spices. They can be consumed shortly after preparation and do not require a long maturation period.
Refrigeration:
Instead of traditional sun-drying and fermentation, modern pickle makers often rely on refrigeration to extend shelf life. This allows for a wider range of ingredients and flavors without the need for extended maturation.
Processed Pickles:
Many commercial pickle brands use modern food processing techniques to make pickles. Ingredients are often blanched or pasteurized, which helps retain color, texture, and flavor. These pickles are available in jars or cans and have a longer shelf life.
Innovative Ingredients:
Pickles made in these times of culinary excellence, may incorporate innovative ingredients such as olives, jalapeños, and various herbs. And spices that go beyond traditional recipes aiding multiple aspects of digestion.
Health Considerations:
Modern pickles can also be produced with reduced salt, sugar, or oil content to cater to health-conscious consumers.
Conclusion
When it comes to buying fermented food from the internet, people are often worried. Which is rather unfounded, if the order is placed with a trusted entity. And the pickle diversity of India can only be accessed through the internet. Now that we know the possibilities of long-term storage, endemic pickles can also be accessed across the country. For instance, someone from the Western states can buy traditional mango pickles online which is best produced in the East. Similarly, the sugarcane vinegar pickle with raw mango and garlic is best prepared in a few states and is now accessible to the rest of India through the internet.
