Each quarter, I make a special pickle batch using a bunch of seasonal ingredients to create a lacto-fermented pickle that adds colour & nutrition to every mouthful.
So choose this option, if you like a variety, like a surprise, and like something new and interesting.
Previous flavours from previous seasons include:
- Pickled Cucs with dill, mint garlic, pepper, & lemon juice
- Pickled Carrots with bay leaf, cloves, all spice, corriander, star anise, & chillies
- Pickled Radish with wild garlic, onions, ginger, and bok choi.
Seasonal Pickle for the Quarter
About: tangy, flavourful and addictive fermented vegetables.
Origin: initially invented in England as a way to preserve vegetables by using vinegar. However, I was concerned about the amount of acidity in vinegar and so I developed a new method without using vinegar that relies on raw grass-fed cows whey as the basis for the fermentation. This method is then used to produce our own take on pickles at our production kitchen in Hackney.
Process: Temperature controlled fermentation in clay fermenting pots using the enzymes in grass-fed cows whey to start the fermentation.
Spice Level: Zero.
Sour Level: Medium.
The first stage of our pickle production process is to cut the main seasonal vegetable to be used into finger size pieces and then submerge it in raw grass-fed cows whey inside a stainless steel container. An initial shock fermentation is then conducted for 8 hours where the enzymes from the whey come into contact with the vegetable.
After the intial fermentation, the vegetable is removed from the container and excess whey is strained by hand. The chosen seasonal vegetavle then gets tranferred to another stainless steel container and combined with the seasonal ingredients.
Finally, the vegetables are transferred into a clay fermenting pot to do the main fermentation. Each pot is then left untouched to ferment on a shelf for 14 days at approximately 20c before we jar the contents by hand without pastuerisation.