35 h. ago
Pickle power: how to make your first ferments | Kitchen aide
Little more than clean jars, salt water and time are needed to get you on the path to perfect picklesI love ferments and want to start making my own to save money. Where should I start? Ben, by email“Maybe with some carrots, onions, cucumber or beetroot – anything Ben has an excess of,” says Connor Wilson, head chef at The Kirkstyle Inn in Slaggyford, Northumberland. “Fermentation is a great way of preserving produce, but it won’t give new life to things that are past their best.”That said, tired-looking carrots would be perfect for Olia Hercules’ go-to for newbie fermenters: “If they look dehydrated but without any rotting, they’re amazing to ferment,” says the author of Strong Roots. “The sugars concentrate and you get this bright carrot flavour.” Start by slicing carrots (“the thinner or smaller the pieces, the quicker they’ll ferment”), then make a brine by mixing 35g rock or sea salt (“don’t use table salt”) with a litre of water (“tap is fine, filtered is better”), and making ...
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