Dill pickles, sauerkraut, kimchi—we all love to eat them! But what makes pickled food different from fermented ones? It is quite interesting to learn how both processes are done and what sets them apart. In a nutshell, pickled foods get their sourness from the addition of an acidic liquid. Fermentation, on the other hand, makes food sour through bacterial reaction. Read this simple pickling vs fermenting guide and learn the key characteristics of these two preservation techniques.(more…)
Summer is officially, here, the time of year we begin to think about sun kissed skin and glowing bodies bathing at the beach. This kind of thinking leads on naturally to walking past the biscuit aisle, avoiding the home baking ingredients and spending a bit longer in the fruit and vegetable section at the grocery store.