Pickles are vegetables or fruits preserved in brine or vinegar. Ferments are foods that have been fermented by beneficial bacteria or yeast, developing complex flavors and probiotics. These unique condiments that add a distinctive tang and depth of flavor to various dishes.
Usages
- Pickles: offer a crunchy texture and a tangy taste, making them a popular addition to sandwiches, burgers, and salads. They also make great accompaniments for charcuterie boards and can be used in recipes for relishes and sauces. Common types of pickles include dill pickles, bread-and-butter pickles, and sweet pickles.
- Ferments: can add umami, tanginess, and a depth of flavor to dishes, and they are often used in various cuisines around the world. Incorporate ferments like sauerkraut and kimchi into meals to enhance flavors with their tangy and umami profiles. They work well in dishes such as stir-fries, soups, and as sides, adding depth and beneficial probiotics.