About this course
Pickles can change your life. Eating them can help optimize your gut health, and making them at home can become a meditative ritual that helps you express gratitude for the gifts of the soil. Expand your understanding of pickles (there’s a lot more than the kosher dill that rides alongside your sandwich) and let RoundGlass cooking teacher Peter Barrett usher you into the realm of kimchi and sauerkraut, where fermentation amplifies the nutritional benefits you need — and the flavor you crave. Pickling preserves food, but it also preserves tradition.
About the teacher
1. Fennel TsukemonoYou’ll start with two ingredients: some salt and a bulb of fennel. Easy.5 mins
2. Hot-Brined Pickled CarrotsWant a healthy snack? Stuff carrots into a jar — and behold the sorcery of a hot brine.5 mins
3. Simple SauerkrautSalt and time transform cabbage into a classic that’s basically a party for your microbiome.5 mins
4. Pickled RadishesPickling transforms radishes into fat and crunchy treats.4 mins
5. Vegetarian KimchiKorea’s delicious gift to the world is good for you and easy to make.7 mins