Pickle tips from Porridge + Puffs chef Minh Phan, Birdie G's chef Jeremy Fox, pickle workshop instructor Jessica Wang and Dr. Arielle Johnson.
Cut up something nice from the farmers market . Throw the slices into a quart jar and cover them with cold or hot brine, or salt them, and when they’re ready, use bits of what you pickled to add acid and crunch to your food. Want to do it better than your friends? Here are some pickle tips from the pros:According to Dr.
Cold brining can be done with either vinegar or salt . Hot brining uses hot vinegar to add acidity and partially cook the ingredients. Ready to experiment? Misozuke pickles are made with miso. Kasuzuke pickling uses salted sake lees to ferment squashes, melons and eggplants. Nukazuke pickles are fermented in a pasty, dry-wet brine made from moistened rice bran.HOT VS. COLD BRINE
Minh Phan of Porridge + Puffs says you should think of hot brine as something you use to cook dense vegetables or pungent aromatics. The temperature can bring out flavors, which leach into the brine. She recommends using hot brine to pickle opaque vegetables or spices such as root vegetables, kabocha squash and garlic. Cold brines are useful if you’re looking to preserve the texture and crunch of a vegetable.
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