Im just curious what everyone else is doing. lately i pickle about anything and im very curious and interested in fermenting. what are your favorites? any cool tricks?
fermentation and pickling
Thank you all for the help. I have been really happy with pickling rose petals from rose hips and useing the liquid and flowers in ice cream and drink bases, charred pickled onions are always around and pickled sea buckthorn were favorites. at the moment i have been working on making my own ciders in a semi champagne style fermenting for 3-4 months then going through a secondary fermentation in the bottle, and also sourkraut and sourdough. just looking for new ideas and inspiration. Im about to get a larger store room in the restaurant and plan on filling a lot of space with these goodies since the winters here are slim if you plan on using local bits. also pickled root celery has been really nice.