Think of pickling as a way of infusing flavor depth and punchy acidity into whatever you submerge. Unleash the crazy potential of the method!
|Artichoke Stems in Artichoke Scrap Tea Kombucha|
Quick pickling scraps may transform them into something great. At the very least, they'll add another dimension to the liquid to be enjoyed elsewhere.
|Jalapenos in Beet Bettarazuke Brine|
Tossing sliced vegetables in a lacto-fermented brine is a wonderful no fuss, no waste method to make quick pickles. Chopping or processing into a relish is pretty great too.
|Started Sour Pickles with Nettle Powder, the Next Matcha|
Lacto-fermented sour pickles are amazing. We all love the standard dill, garlic & mustard, but when you start thinking about adding other concentrated flavors to your brine...
|Sour Pickle Started with Beet Bettarazuke Brine|
What if you already have a fermented concentrate to supplement the next one?
Pickles aren't meant to be plain. Consider a spice combination you love from something completely different. Does it make sense in your flavor brain? Just try it. No matter what, you'll learn what works.
As always, please share your discoveries so we can keep the ideas bouncing.