> I don't know if there's a global equivalent to the Indian pickle
Most old-world cultures have a spiced, fermented foodstuff. Japan, China and Korea, for example, are full of them. Many ingredients in modern Indian pickles were originally imported from the North Africa of antiquity.
Even in America, the “classic” dill-pickled cucumber is a very small fraction of the fermented vegetable foods.
Most old-world cultures have a spiced, fermented foodstuff. Japan, China and Korea, for example, are full of them. Many ingredients in modern Indian pickles were originally imported from the North Africa of antiquity.
Even in America, the “classic” dill-pickled cucumber is a very small fraction of the fermented vegetable foods.