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fermentation and pickling

post #1 of 7
Thread Starter 

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? 

post #2 of 7

pickled mango Hawaiian style!!!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 7
Thread Starter 

whats that style 

post #4 of 7

green mango,  palm sugar, rice wine vinegar, red Hawaiian sea salt, li hing mui (Chinese preserved plums)

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 7
I made a ton of pickles last year. My favorite has been some orange sriracha spears. They've been getting hotter every month. Next year I'm planning on planting a lot more jalapeños so I can pickle some of those. I haven't done any fermenting but I love Kim chi.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #6 of 7
I am doing a lot on indonesian atjarr (old spelling, think it is now spelled acar) basically a very quick pickle, ready to eat in a couple of hours

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #7 of 7
Thread Starter 

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. 

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