Jingyan Pickles

Jingyan Pickles

　　Pickles are a type of soaked product processed through wet fermentation, belonging to the category of acid-pickled vegetables. The craft of making pickles is one of China’s long and splendid culinary cultural heritages. Pickles are a traditional lacto-fermented food beloved by people in Sichuan. The main ingredients are vegetables, salt, and a few other additives. They are crispy, tender, aromatic, with a unique flavor, rich in vitamins and amino acids. They help reduce greasiness, stimulate appetite, and promote health. In the world-renowned Sichuan cuisine, pickles are an indispensable component.

Pickles can help prevent modern diseases. At a conference held in South Korea this autumn, over 70 attending Asian experts unanimously stated that eating more legumes and fermented vegetables can delay aging and help prevent many modern diseases such as cancer, osteoporosis, high blood pressure, and heart disease. According to the experts, legumes, which make up a significant part of East Asian diets, not only have excellent anti-cancer effects but also enhance bone strength in women, offering good protection against osteoporosis. In addition, fermented vegetables, typified by Sichuan pickles from China, also have notable preventive benefits for high blood pressure and heart disease.