We all know how much Americans love a good pickle! And we don’t mean the serious trouble kind. If you’ve seen American media before, you’ll likely know that they have a great relationship with a classic dill pickle. So much so that in the late 90s, National Pickle Day was introduced to celebrate the beloved pickle as one of the world’s top pickled treats. But travelling anywhere outside of the Americas will reveal that it’s not just the USA that celebrates the art of pickled food.
Pickled and preserved foods are so popular around the world that to celebrate this National Pickle Day, Expat Explore is taking a tour of the world’s top pickled foods! If you’d like to learn more about the different ways in which various countries approach preserving food, then ready your appetite and read on!
Here are our top pickled foods from around the world:
Dill Pickles, America
We’d be remiss not to start with the reason you’re reading this: the classic American dill pickle. While it’s not the only pickled food in the world, it’s the catalyst that led to the USA claiming the sweet and sour pickle as their own.
If you find yourself wondering why it’s so popular, its many uses could be one of the reasons. Most American pickle-eaters would argue they’re best served neat. However, you can add them on burgers, chop them into salads, batter and deep-fry them, or even dip them in hot chip dust as they do on TikTok! Be sure to give this American staple a try before you venture onto the rest of the foods on our list.
Related: Try some more American foods with these classic 4th of July recipes!
Sauerkraut, Germany
Continuing with the theme of claiming something that you didn’t necessarily originate, Germany brings us our next fermented find! Sauerkraut, while first originating in China, has become as synonymous with Germany as beer.
If you’re keen to try this unique dish, you’re in for an experience. And you’ll know it as soon as you open the jar! Taking a different approach to preservation, Sauerkraut consists of cabbage that’s been salted and left to ferment at room temperature. While that might not sound too appetising, this German staple is certainly worth the try! The sourness and unique fermented taste can cut through the fats of German sausage and the starch of mashed potatoes for an overall balanced flavour profile. Try it on its own or add it as a side to a classic German meal, and enjoy the special flavour experience of Sauerkraut!
Related: Try Sauerkraut in the top places to visit in Germany!
Mostarda, Italy
Taking a quick break from the distinctly sour dishes, Italy brings us our next must-try treat. While Mostarda is often described as somewhere between a pickle, a preserve and a relish, this sweet and spicy condiment belongs on our list!
Mostarda is made by stewing mixed fresh fruits in a mixture of vinegar or wine and mustard. The mustard adds an interesting flavour and helps preserve the fresh fruits along with the vinegar (or wine) and sugar. This Italian delicacy is often served alongside meats and cheeses as a condiment or preserve. Trust us, you’ll want to try this unique pickled paradise!
Related: Spring is a great time to visit Italy and try this Italian treat!
Kimchi, South Korea
Our next fermented favourite comes from South Korea, where it’s so popular that it was named the national dish. Don’t let the pungent aromas fool you! When prepared and served correctly, this Korean staple is a must-try!
The standard Kimchi recipe consists primarily of cabbage, garlic and chilli peppers, although many variations exist. The vegetable base of choice (the combination of cabbage, radish and carrot is popular) is then seasoned with a variety of ingredients. These could include ginger, garlic, onion, fish sauce, salt, and more. Finally, it’s left to ferment for at least a few days. Try this Korean speciality in a stew, folded into a pancake, or mixed into fried rice for added flavour.
Gari, Japan
While our next treat is from Japan, most people around the world would know it by now. If you’ve ever ordered sushi, you will likely have encountered Gari already. We’re talking, of course, of the sweet and tangy ginger palate cleanser most associated with nigiri and sushi.
Ranging from pale yellow to blush pink, this pickled treat adds visual brightness to your sushi selection! Beyond that, however, it also brightens and cleanses your taste buds in between bites. That’s right! If you eat Gari on top of your sushi, we regret to inform you that you’re doing it wrong. Well, at least not the way it was intended. For the best experience, take a bite of Gari to cleanse your palate when switching between different types of fish on your sushi platter.
Related: Be sure to try these other famous Japanese foods!
Pickled Herring, Sweden
Last but certainly not least on our list comes straight off the boat from Sweden. As a result of their long winters, Swedes have been accustomed to pickling or preserving their food since the Middle Ages.
So it comes as no surprise that pickled herring is a popular dish across the country. At its core, the dish consists of herring, salt, vinegar and spices but many variations also include mustard and dill for added flavour. Try it as part of a decadent Swedish smorgasbord or on its own, as long as you give it a go!
Related: Discover even more reasons to visit Sweden!
If you’d like to try the deliciously fermented, pickled and preserved foods on our list this National Pickle Day, look no further! Expat Explore offers guided group tours to a wide range of popular countries around the world.
With so many unique and exciting foods to try, the only thing left to do is pick a country (or a few)! Book a trip on one of our single or multi-country tours, and start savouring these sweet, salty and sour treats.