{"id":2635,"date":"2012-11-19T17:12:17","date_gmt":"2012-11-20T01:12:17","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=2635"},"modified":"2012-12-07T11:01:38","modified_gmt":"2012-12-07T19:01:38","slug":"the-pickle-bar-fresh-fermented","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/the-pickle-bar-fresh-fermented\/","title":{"rendered":"The Pickle Bar: Fresh & Fermented"},"content":{"rendered":"

Do you go to La Boulange so you can sneakily pick at their pickle bar? I do.\u00a0And I also drink pickle juice straight from the jar and even white vinegar from the bottle. (Don’t judge, I know<\/em> I am not alone here.)<\/p>\n

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Todd Parsons Photography<\/p>\n<\/div>\n

Skip the line at La Boulange and make your own! Besides, pickles don’t have to be boring. They can be wild in color. Spicy. Sweet. Fermented. Bursting with vinegar, juicy goodness, and probiotic power. And they make a beautiful appetizer. And<\/em> they go well with aperitifs. Suzie Trexler, co-farm manager at Potrero Nuevo Farm<\/a>\u00a0 with her husband Jay, and master canner and pickler has some recipes to share. Or rather, I<\/em> have some of her recipes to share.<\/p>\n

For our farm to table dinner with Cypress Brewing Company<\/a> we wanted to have an array of little bites that would pair well with Brian and Lea’s locally brewed beer. Using produce only grown at Potrero Nuevo Farm Suzie made an assortment of fresh and fermented pickles \u2013 kraut, and kimchi too.<\/p>\n

Guests were greeted with an ice cold pint of beer and a selection of colorful goodies to nibble on.<\/p>\n

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Todd Parsons photography<\/a><\/p>\n<\/div>\n

Fresh pickles will keep in the fridge up to two weeks and can be made by pouring boiling pickling liquid (vinegar, water, salt, and spices) over cleaned and trimmed produce. Allow the veg to cool in the pickling liquid to room temperature and then refrigerating in an air tight container.<\/p>\n

Sour pickles, krauts, and kimchis are fermented providing probiotics and many health benefits. Fermented foods especially cabbage ones like sauerkraut and kimchi can boost the immune system, fight various types of cancer, and aid in weight loss by regenerating good bacteria in the intestines.<\/p>\n

For Suzie’s fermented items she uses German ceramic crocks. She places weights over the vegetables and enough brine so air and bad pathogens cannot spoil the produce and the lacto-fermentation process can take place.<\/p>\n

The sour taste of kimchi, sauerkraut, and what are aptly named ‘sour’ pickles does not come from vinegar \u2013 it comes from beneficial bacteria metabolizing the vegetable’s natural sugars and producing lactic acid as a byproduct. Spices, sea salt, and water are all that Suzie adds in the pickling solution for her fermented concoctions. (more on this in a future post \u2013 I’m fascinated by fermentating and it deserves its own column).<\/p>\n

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The pickle bar: Todd Parsons Photography<\/p>\n<\/div>\n

As healthy as fermented pickles are, not all of us have the time to make them \u2013 or to wait for them to burp and bubble and do their thing \u2013 sometimes fresh pickles make a nice quick alternative to a crudit\u00e9 plate or as an accompaniment to a hearty terrine paysanne or chacuterie plate. I also like to add them to salads, especially ones that have fruit because I think the sweet and sour surprise is tasty.<\/p>\n

With a basic brine recipe Suzie experiments with different spices and traditional additions for taste and color. Pictured below is her spicy pickled cauliflower florets with tumeric, coriander, cumin, garlic, and chili peppers.<\/p>\n

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Todd Parsons Photography<\/a><\/p>\n<\/div>\n

Here’s a basic pickling liquid for fresh pickles (not preserved in any way). Taste and adjust to your liking. And remember if you like the flavor of the pickling liquid you will like the taste of your pickles.<\/p>\n

A nice tangy app always get the salivary glands and the conversation started.\u00a0Why not experiment and add some color to this Thanksgiving’s appetizer array? And then guests can tell people:\u00a0“Boy, did I get pickled last night….”<\/p>\n","protected":false},"excerpt":{"rendered":"

Do you go to La Boulange so you can sneakily pick at their pickle bar? I do.\u00a0And I also drink pickle juice straight from the jar and even… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":2636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,681],"tags":[26,762,30,844,61,714,845,124,132,835,849,245,841,843,264,283,323,836,847,848,404,850,837,474,510,840,515,846,842,615,839,838,834,635,636,851],"class_list":["post-2635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2","category-vegetables-recipes-2","tag-amy","tag-amy-glaze","tag-appetizers","tag-basic","tag-beer","tag-beet","tag-brine","tag-cauliflower","tag-chef","tag-creek","tag-entertaining","tag-featured","tag-fermented","tag-florets","tag-fresh","tag-glaze","tag-how","tag-image","tag-liquid","tag-master","tag-ms-glaze","tag-pairs","tag-pickles","tag-pink","tag-recipe","tag-refrigerator","tag-restaurant","tag-solution","tag-suzie","tag-thanksgiving","tag-to-pickle","tag-tokyo","tag-tunitas","tag-turnip","tag-turnips","tag-with"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2012\/11\/pnf_farmtotable_tp-0025.jpg?fit=2783%2C2783","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-Gv","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=2635"}],"version-history":[{"count":33,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2635\/revisions"}],"predecessor-version":[{"id":2670,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2635\/revisions\/2670"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/2636"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=2635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=2635"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=2635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}