Secrets of Pickling


Last Wednesday, June 19, 2013, due to the fact that I was able to cook Siomai (at around 1 am in the morning for my husband’s lunch) for tomorrow, worked 6.5 hours for a side-line and then headed to Edmonds Community School by bus (for the first time) to volunteer for another Burnaby Food First hands-on workshop (Thank you dear path-finder ^^,) I felt very, very productive. IMG_9815
From 6-8pm, we joined the savvy Andrea Potter- a Red Seal chef and a Registered Holistic Nutritionist-and learned how to make pickled foods using fermentation.
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I thought it was great!
We talked about how fermentation (more commonly known as “pickling”) traces its roots way way back in time!
From the Korean “Kimchi” to the Japanese miso soup, Greek yogurts and classic Hamburger pickles, it sure has a special place in our palates.
It is also good to know that the “probiotics” in these pickled foods not only are good for your digestive system but they also fight off germs and viruses.
After our mini lecture, we then proceeded to our ‘hands-on session’.

Yup yup yup! We had take home samples!
Thank you for the fresh local kohlrabi, carrots and radishes Urban Digs Farm!
In about 2 weeks or so…
we will see how these “pickled” veggies turn out (=
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