Pickle Like a Pro

People in Asia have been Pickling for years, kimchi alone is referenced as far back as 37 B.C!

There’s a raft of different techniques and recipes out there, so we’ve compiled some helpful tips so you make sure you pickle like a pro.

Use what’s in season

Most recipes call for one type of veg – kim chi most famously uses cabbage – but you can use all different types of depending on what’s in season. Check with your greengrocer for what veggies are ripe.

Use different flavour and ingredient combinations

At the end of the day, you’ll be eating what you pickle, so always adapt recipes to suit your palette. 

Salt wisely

Too much salt, and you’ll kill off all the good microbes that make pickled veggies so healthy. Too little salt, and your veggies will rot. Experiment a bit to find what works for you.

Pack tight

Don’t leave any air pockets in your pickling container, pack everything in as tightly as possible. Unwanted air can result in bad bacteria, poorly seasoned veggies and even off-tasting food.

Store carefully

While warmer temperatures can jump start the fermentation process, keep your veggies out of direct sunlight and store in a cool spot (best in the fridge) after a couple of days to slow down the fermentation and help your pickling work nice and slowly.

No peeking!

You might want to open up your container and check on your veggies, but don’t! The more air you introduce, the more likely you are to negatively affect the flavour of your food.

Be patient

Like a great wine, the longer you leave your pickled produce, the more complex the flavour will become. Like anything though, experiment until you find a time frame that produces the flavours you love.

Now that you understand the process a bit better, we’ve linked some of our favourite pickled recipes for you to try out.