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vegetable and decide to pickle it,
I check to see if Ziedrich already
has a recipe for it. If not, I browse
through the pickle recipes I’ve
already made, imagining the flavor
combinations of the brine settling
into the vegetable (or fruit!) in
question. It is an excellent primer
for beginners, and includes everything from legit fermented pickles
in barrels outside, to refrigerated
vinegar pickles that anyone can
make in any size kitchen. Wild
Fermentation, on the other hand,
has so far been a mostly educational and aspirational book. Katz
is committed to the cultivation
and consumption of fermented
foods of all sorts — from pickles to honey wine to tempeh and
EAT
THIS
HUFFINGTON
10.13.13
Once you’ve pickled a
few things, completely ruined
a few batches and had some
unexpected successes, you can
pretty much pickle anything.”
beyond. What Wild Fermentation has taught me is that you
are probably not going to make
anything inedible, and that sometimes mold is our friend. I can’t
recommend it enough.
Once you have your spirit
guides in order, it’s time to decide
what to pickle first. Everyone always wants to start with cucumbers. They’re the pickles we’re
most familiar with, and I don’t
blame anyone who loves them for
wanting to recreate them at home.
In my experience, cucumbers
are some of the hardest things to
pickle... at least as compared to