An introduction to pickling and fermentation.
As a child, I remember exploring my grandparent’s basement “cellar” or cold room that had shelves filled with jars of pickled and fermented produce. And even more, I enjoyed eating those jarred contents! What I didn’t know were the processes behind how those fresh veggies (and fruits) could be kept for such a long time without going bad.
I grew up eating Campbell’s soup and I loved all the flavours – chicken noodle, tomato, vegetable and mushroom. Back in the 1970’s almost every casserole recipe had a tin of Campbell’s mushroom soup in it. Even with all the knowledge that I now have in nutrition, there are some habits that are hard to break.