Since going to university I've developed a love for cooking. I also gained a love for biology. It is only fitting then to begin pickling, which is an intimate and delicate relationship between food and microorganisms, or their byproducts.
Pickling has been around for at 4,000 years, starting out as a necessity. It was a simple way of preserving food and allowing the use of vegetables and fruits no longer in season. Home preserving is still done today, however with the advent of industrial and corporate food it has lost its need. But, the revival of home (and house) made goods pickling is beginning to see a revival in the home even if it is just the quick pickle.
I was never too keen on eating pickles. Actually, I was more repulsed by it. I have now, however, developed quite a taste for them after being forced to finally try one when I was 22 (took long enough!). Since then I have begun quick pickling to add a nice side dish to, say, a kimchi stew. Turning these quick pickles into something that is preserved seemed to be the next step. I've picked up "The Joy of Pickling"
HAVE FUN! Can't wait for the pickled gifts!!!
ReplyDeleteI want the story of being forced to eat a pickle!
ReplyDeleteThe usual story. We were in college and I was eating pickles, offered one to Alex who of course refused it without actually knowing whether or not he liked pickles, just assumed he didn't (the usual). So since he had no valid excuse I made him try it, and surprise, he liked it! Reminiscent of eggs, and mushrooms, the list continues.
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