Louisville Restaurants Forum

Okay, I am obsessed. I ordered and received The Perfect Pickler from http://www.perfectpickler.com/

Now I have two "experiments" going on in my kitchen with cabbage. Is there anyone on this forum an expert on this subject? I would love to take a course on the art of fermentation. BTW I think this is going to be the next big thing. I could imagine a restaurant specializing in all things fermented, from sodas to protein. Well..I think I could imagine it We are already fermenting our doughs. The extra days in the refrigerator helps to make the pizzas more digestible so maybe adding another fermented vegetable to the pie might be a good thing.

Anyway, I would love to connect with anyone currently doing this at home.

It's not quite the next big thing, but a few locals are doing this to save the taste of summer. I do some myself, but I wouldn't consider myself an expert. I always have a jar of Kim Chee working at any particular time. Colleen affectionately calls it my "Jar of garlicky Trash"

I agree Madeline. I too think fermentation I going to swing big in the coming year. Vlasic just spent PLENTY on their research and design for their new line of Farmers Market pickles. ( And I think they've done a great job with their presentation. The pickles are pretty good too.) I can see folks venturing into this culinary field easily. I'm thinking about doing some brining with my kiddos that love pickles. Good culinary training and a lesson in patience and planning ahead.

Madeline,

You may want to PM Ken B or Ryan Rogers- I think they both have played around with pickling things quite a bit. My experience with fermentation is largely limited to bread, and bourbon.
Deb