Ancient civilizations used the brine (Latin: salsilago; Spanish: muria) from salt-evaporating ponds, for creating fermented foods. Egyptians pickled fish, while Greeks and Romans pickled olives, cheese and meat. Greek & Romans Antiquities
Did you know...
Cultured and fermented foods are still eaten around the world – sauerkraut and kefir in Europe; and Kimchi throughout Asia.
—Modern Cultured Food
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