Probiotic food is all the rage at the moment. In food and health magazines, blogs and newspapers, everywhere you turn there are articles singing the praises of tempeh, or extolling the benefit of kombucha in keeping our digestive systems healthy. Television commercials advertise the miraculous power of yogurt whose live cultures keep us all regular. Even sauerkraut and kimchi have been enlisted to manage the balance of bio functions in our gastrointestinal tracts. So are there probiotic foods in Chinese cooking?

As it turns out there are plenty of them and the Chinese have known about these beneficial effect for millenniums. Probiotic foods are products of natural processes that result from beneficial yeast and bacteria breaking down our foods. These organisms are believed to be valuable in human digestive systems. I recently chatted with my friend Peter D’Aquino, an acupuncturist and Asian herbal medicine specialist, about the Chinese philosophy of food therapy. Something Peter said piqued my interest. He said, “The Chinese rarely if ever consume foods that have not been cooked or naturally processed.” It was something I never paid much attention to but it’s true, I did not grow up eating lots of salad or raw foods. Peter went on to illustrate how soy fermentation, meat curing and vegetable pickling really are just a few ways of naturally preprocessing foods before consuming them. He likened the pickling jar to our stomachs and the pickling process to the beginning of the digestive process. What a revelation that was.

Sichuan pickles ready to eat



Worlds tastiest pickles

Tomato pickle :

which vegetables I think (and fruits) are the best ones to be preserving in this manner.

KONICA MINOLTA DIGITAL CAMERA  Tomatoes – I wonder what proportion of the worlds population has never tasted tomato sauce…certainly there would be very few people in the Western world who haven’t.  Love it or hate it, it is the king of sauces and no post about savoury preserves would be complete without mentioning it.  I sometimes think that you could just as easily call tomato sauce a chutney but I suspect this is because my mums sauce tastes a lot like tomato chutney, and thus that’s how I think sauce should taste – Sweet, spicy and tomatoey.

  1. worlds easiest and tastiest pickle recipe

We’re convinced that the only reason homemade pickles aren’t more common is because people are intimidated. (The fear of botulism is strong.) While that worry shouldn’t hold you back from preserving the produce in your crisper drawer ― as long as you follow proper canning procedure, you will be safe ― there is a simple way around this: refrigerator pickles.

Refrigerator pickles are (obviously) kept in the refrigerator, so the jar isn’t sterilized and sealed the way traditional pickles are (meaning you can’t keep them at room temperature in the pantry). This means you don’t have to worry about the safety guidelines that are so crucial in canning. They’re a little easier to make because there’s no need for more than a couple of steps. Plus, with the easiest refrigerator pickle recipe in the world you can go from cucumber to pickle in under an hour.

Foodie Crush Quick refrigerator pickles.

Refrigerator pickles don’t last nearly as long as canned pickles ― only about a week in the fridge. You won’t be able to dig into a jar of these pickles in the dead of winter, and not even next month. But they will help you happily eat up the rest of your cucumber stockpile once salad fatigue has set in. And they’re really tasty pickles