Home›Fermented and Pickled Cold Dishes›Cooking MethodBrowse ByCooking MethodFactsCooking MethodSourcesComments (0)Reader Challenges (0)FactsComparisonEra of EmergenceWell-attested2400 BCE 1Cooking MethodFilter Results2 entriesCuisineAllAustrian Cuisine (1)Bengali Cuisine (1)Burmese Cuisine (2)German Cuisine (1)Greek Cuisine (1)Icelandic Cuisine (1)Japanese Cuisine (1)Korean Cuisine (1)Polish Cuisine (1)Swedish Cuisine (1)Turkish Cuisine (1)CourseAllAppetizer (2)Condiment or Dip (2)Dessert (1)Main Course (2)Side Dish (1)Dietary SuitabilityAllContains Dairy or Egg (1)Contains Fish or Shellfish (2)Gluten-Free (1)Vegan (2)Vegetarian (1)Main IngredientAllBonito (1)Cabbage (1)Chili Pepper (1)Garlic (1)Ginger (1)Herring (2)Jaggery (1)Napa Cabbage (1)Salt (2)Sea Cucumber (1)Dish FamilyAllFermented and Pickled Fish (2)Fermented and Pickled Vegetables (1)Fermented Leaf and Dairy Dishes (2)Format/TypeAllFermented and Pickled Fish (2)Fermented and Pickled Vegetables (1)Fermented Leaf and Dairy Dishes (2)Origin RegionAllBengal (1)Iceland (1)Japan (1)Myanmar (2)Sweden (1)The Korean Peninsula (1)Turkey (1)Era (Origin Period)All1 (1)927 (1)1241 (1)1550 (1)TraditionAllFermentation (2)Pickling (2)Origin Period, From (Year)All2400 BCE (1)Show ResultsFermentationCooking Method8 entriesPicklingCooking Method3 entriesSources1. Pickling (Wikipedia)Pickling, History section, ancient Persia and MesopotamiaQuote, Pickling, History section, ancient Persia and MesopotamiaPickling with vinegar likely originated in ancient Persia and Mesopotamia around 2400 BCE.View the SourceComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.