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Digital Subscriptions > Delicious Magazine > September 2018 > The simple guide to PICKLING AND FERMENTING

The simple guide to PICKLING AND FERMENTING

It’s a tradition that goes back centuries, yet it’s become the hallmark of trendsetters and hipsters from San Francisco to Shoreditch. Some of the most beloved British foodstuffs, from chutney to piccalilli, rely on the transformative powers of pickling and fermenting, and if you haven’t yet fallen in love with kimchi, you may be about to meet a new flame

what’s good now.

WHAT’S THE DIFFERENCE?

FERMENTATION is a process in which the chemical makeup of a substance is changed by the activity of bacteria, yeast or mould (or a combination) – and this can happen in vinegar/brine.

PICKLING, on the other hand, is a process in which ingredients are preserved by immersing in brine or vinegar (or both). Sugar is often added and heat is often applied – as in making chutney or piccalilli. Fermentation and pickling both greatly increase the lifespan of the food being preserved.

HOW TO BALANCE THE FLAVOURS

With pickling, sweetness, heat and spice can be added to create balance. For sweetness, add sugar to the pickling liquid or aromatic spices such as cinnamon, clove and cardamom. Add heat and heft with mustard seeds, chilli, cumin and coriander seeds. As foods ferment, a sour tang develops with time, becoming more pronounced the longer your jarful is left to ferment. Add spices for heat and flavour. Keep the fermenting food cool to slow the process.

Baby veg piccalilli

MAKES 4 X 350ML JARS. HANDS-ON TIME 40 MIN, PLUS AT LEAST 12 HOURS PICKLING AND 1 MONTH DEVELOPING

MAKE AHEAD

The piccalilli will keep for up to 3 months in sterilised jars, in a cool place.

KNOWHOW

See how to sterilise jars at deliciousmagazine.co.uk/videos/how-to-sterilise-jars.

READ MORE
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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.