People are moving forward by going back to basics. From baking breads at home to enjoying classic cocktails, they are now pickling and preserving
Presently, chefs everywhere are trying to convince diners to enjoy pickled fruits and vegetables. On its own, it can be a hard sell, but when served and plated with other items, they realize and appreciate what it brings to the table.
Apart from imparting a sweet and sour taste, the fermentation process allows for easier absorption of vitamins and nutrients. While the salt, a key ingredient in the pickling liquid, prohibits bad microbes from forming colonies, it allows the good microbes to flourish, thanks to a process called diffusión.
This story is from the Volume 14 No 3 edition of F&B Report.
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This story is from the Volume 14 No 3 edition of F&B Report.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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