Time-honoured traditions and global flavours inspire our menus, here at at House of Brine. It is not a coincidence that House of Brine resides in what was originally a Salt Store. We prefer to think of it as fate. Salt is embedded deep in the brickwork, and deep within the traditional methods of preservation that we use.
Though the exact origins of the pickling process is unknown, pickling likely first originated in the Indus Valley Civilization in northwest India around 2400 BC. The earliest Archaeological evidence suggests that the most iconic pickle, the cucumber, was exported from India to the Tigris Valley of Iraq in 2030 BC.
The word Pickle comes from Dutch and German words literally meaning Salt and Brine.
The pickling process is of great historic and cultural significance, being an effective and relatively unchanged technique in food preservation. One of the greatest joys of preserving is being able to enjoy a typically seasonal ingredient throughout the year. You’ll see this in practice on our small plates menu regularly!
Now, fermentation is where the science of preservation gets interesting. This is a real skill to hone, but with a little research, fermenting can be an addictive and delicious hobby. We recommend ‘The Art of Fermentation’ by Sandor Ellix Katz as a well-renowned and often referenced resource.
Fermentation is an example of cold pickling is great for preserving the colour and texture of the ingredients you are using.
However, if you don’t have the time to dedicate to this precise method of preserving, then have a go at hot pickling instead. This is a faster method of pickling due to introducing heat to the process.
Fish and meat can be preserved too! Soused, brined, cured – you will likely see these delectable words feature on our menus.
Our small plates menu is the perfect place to exercise our penchant for pickles. They help us to add intense flavour to every dish so we made our house Pickle Mix one of our permanent small plates. We recommend always including it in your selection!