• James

Some Form Of Control


Good Morning World.

First, I would like you to take a nice big breath, and think about the idea of how therapeutic cooking is. The silver lining to all of this, is that we have more time to spend working with our hands.

The past few weeks have been wild, and because of it there has been a lot of reactionary shopping. I'll be honest, not knowing what the state of things where going to be in just a few days, I totally went out and stocked up on groceries, and I am likely not the only one.

Food has a shelf life, and some of us might have been a bit more ambitious than others; now looking at a mountain of produce that is needing something to be done with it. Today, lets look at a basic “build your own” quick pickle brine to make space in your fridge and add delicious condiments to your pantry.

First:

Why is it called “Pickle” and how does it help preserve the food?

The term pickle is derived from the Dutch word “pekel”, meaning brine. Traditional pickles require a brine, and work to preserve the produce through fermentation by encouraging the growth of good bacteria to fight off bad bacteria. Examples of fermented produce would be sauerkraut and kimchi. We refer to pickled cucumbers as pickles, though you can pickle just about anything. A quick pickle preserves the produce through soaking in vinegar, a strong acid in which few bacteria can survive.