Preserving by Pickling

Did you know that eggs can be pickled?? Austin Durant, master fermenter & food preserver gives us a quick overview of the different methods of fermenting and preserving food to boost nutrient density and enhance nutrient absorption - a sort of turbo tour of food preservation.

Thank you for sharing this, dear hubby love pickled eggs.

The video mentions dehydrating sourdough starter and I have recently revived some milk kefir grains that had been dehydrated for several years. They turned a dark yellow when they were dehydrated but are still active.

Anne, the pickled eggs in the video are preserved in pickling lime, not the hard boiled and pickled in vinegar eggs that can be eaten straight out of the jar that you may be thinking of.

There is a southern Chinese (Cantonese) custom of preserving eggs in a salty brine. The egg yolks become firm and are often found in moon cakes in the centre of a sweet red bean or lotus seed paste.

The salted eggs can also be boiled or steamed over rice cooked by the immersion method, beaten and combined with minced pork that is seasoned and steamed and served as a side dish.

I forgot to mention another Cantonese version of pickled eggs. Post partum it is traditional to feed the mother special foods to aid recovery.

One is pickled trotters and ginger boiled in sweet black vinegar, imagine a sharper, sweeter basalmic. Hard boiled eggs are added as the vinegar cools and left to steep for a few days.

The trotters are for collagen to restore the skin and repair stretch marks, ginger to rid wind and improve blood circulation, eggs for protein.

What other cultures have similar preserving methods?