You've got to pick a pickle or two...
When the world feels like its ending it's only natural and indeed prudent to learn how to effectively pickle things for future meals
I was talking to my friend in a cafe right before we went into lockdown 783, who is keen on all things culinary and i asked him what was the easiest thing to get into as we were being served kimchi cheese toasties (ewww so millennial right?)
And so just like that an idea was born an idea to pickle. How hard could it be? 🤷♂️ (well not too hard but also not too soft or your pickles have gone bad)
Gotta get that Allicin baby
https://www.youtube.com/watch?v=gB4g8HhuXFk&ab_channel=BonApp%C3%A9tit
So the journey into the world of pickling began. I consulted many sources to gain inspiration including that of books, Instagram accounts and YouTube videos, my favourite being that of Brad Leons 'It's Alive' series.
It quickly dawned on me that apparently the whole modern world had not only been pickling for ages but fermenting too and I felt instantly dwarfed by the amount of options available to me as well as the different processes - you could just use brine and let natural fermentation take place or you could use a quicker solution using vinegar - I also learnt how long most of the processes took, not to mention the fact that your batches can grow mould very easily and damaging substances - oh and you had to sterilise your jars and make sure your jars didn't explode from the pressure...
All in all, I felt my surge of inspiration fading like the colour of a fermenting radish after 10 days, but there's no 'omg i want to give up now please' in pickle so I persisted...
Apologies for my toes creeping in
http://valuingculture.community/storage/20210811_153920_1628692934.jpg
@PickledSundays
Jar of Cucumbers
Chilli Radishes
http://valuingculture.community/storage/20200930_203758_1628693366.jpg
And so I decided to set myself an achievable goal. To do a new pickle every Sunday in lockdown.
Thus @PickledSundays was born, the instagram account...........................
that could have taken off if I didn't lose all interest in pickling and only did it about three or four times... 😳
HOWEVER, I make quick pickle red onions on the regular these days and to me that is something I will take from my journey into the land of fermenting forever.
If you ever want any fermentoring - i recommend you ask someone who knows more than me but if they're not available I will be happy to lend an ear or two 🥒
When pickling it is essential that you pose with your pickles
http://valuingculture.community/storage/20200927_173806_1628693438.jpg
The mascot of pickled sundays
http://valuingculture.community/storage/20201006_200918_1628694092.jpeg