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Chinese pickles
Chinese pickles or Chinese preserved vegetables consists of various vegetables or fruits, which have been fermented by pickling with salt and brine (鹹菜) or marinated in mixtures based on soy sauce or savory bean pastes (醬菜). The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. There are more than 130 kinds of pickles as for now.〔
==History==
Chinese pickles have a long history. Back to 1100, Chou dynasty, the word “pickle”, “tsu” in Chinese, means, “salt and incubate”. The first preserved food is the fermented meat mixes with salt and it sometimes mixes with wine and mold.〔 The pickle we refer to today, the pickled vegetables and fruit, practice in common back to sixth century.〔 The most important reason for ancient people to make pickle is to preserve vegetables and fruit because they can preserve for a few months even a few years. People make pickles in the harvest time of vegetables so they can eat them in other time of the year. In Qing dynasty, there are even food specialists whose job is to make and maintain the royal pickles for Chinese imperial court.〔
There are many evidences to support the long history of Chinese pickles. In 1970s, a two-thousand-year tomb was found and there is a woman buried in her kitchen in Han dynasty. The tomb contains various ingredients, includes “cooking pot, cooking instruction and pickles aplenty in crocks.”〔 In the book written during Wei dynasty(386-524), QiMingYaoShu(齐民要术) systematically introduced the way of making pickles at that time.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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