Dinner SOS by Bon Appétit cover image

I Need Crisp, Briny Pickles

Dinner SOS by Bon Appétit

CHAPTER

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.

00:00
Transcript
Play full episode

Remember Everything You Learn from Podcasts

Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
App store bannerPlay store banner