
I Need Crisp, Briny Pickles
Dinner SOS by Bon Appétit
Exploring Acidity in Fermented Foods and Pickle Making
Exploring the unique sensory experiences of acidity in vinegar and lacto fermented foods, with a focus on the effervescence of kimchi and sharpness of vinegar. Features a discussion on recreating a Zingerman's pickle experience at home and introduces fermentation expert Emil Staneck.
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