Pickling is a global culinary art. If you were to go on an international food-tasting tour, you’d find pickled foods just about everywhere. You might sample kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso pickles in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico, pickled pigs feet in the southern United States, and much, much more.
Did you know...
Hops and honey was originally used in the making of mead (or, Sima which is the Finnish version), a lightly-fermented, slightly-alcoholic season beverage. As honey became more expensive, white and brown sugars were substituted. Using hops and honey is worth every effort, creating a taste of tradition.
—Traditional Fermented Honey Mead
My husband, former F-15 mechanic, is very impressed with your design. So impressed, that he may just get into fermenting and be willing to drink kefir. Yay! Thanks so much.
—Jen R., Ohio