Pickling Techniques
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From top right: Daikon, lacto-fermented with beet kefir; radishes and their greens fermented with beet brine; pickled rhubarb
White wine vinegar infusing with fragrant Deodar cedar needles
Daikon pickles, lacto-fermented with milk kefir & beet brine
Pickled Artichokes and Rattail Radish
Daikon, Lacto-fermented with turmeric, clementine & aleppo pepper brine
Sichuan pickled radishes (paocai) , a really interesting lacto-fermented pickle with chillies, local herbs and spices, usually starts with a cooked brine with salt, sugar, chillies and some alcohol. It is designed to be infinitely reused
Pickled green walnuts are a way to utilize the entire walnut, before the shell forms. The process turns them jet black, with a tangy-sweet, earthy flavor reminiscent of balsamic vinegar, spices, and mild nuttiness.
Pickled green walnuts are a way to utilize the entire walnut, before the shell forms. The process involves piercing, soaking, sun-drying and macerating with vinegar and spices. This process turns them jet black, with a tangy-sweet, earthy flavor reminiscent of balsamic vinegar, spices, and mild nuttiness.
Kumquats pickles: coriander, sugar, salt, lime juice, black salt, hyssop flowers.
Pickling Fuyu Persimmons