Visitors to the renowned Bibliotheca Yumblog will notice in the recent additions cabinet a small but essential tome called ‘Ferment from scratch’ by Mark Diacono. This is number four in the ‘…from scratch’ series, the other three being Brew, Sourdough, and Chartuterie. Mr Diacono is also the author of a much-loved and oft-consulted cookbook here at Yumblog Villas called ‘Sour: …
I know a handsomely moustachioed Frenchman who once ate an entire tub of pickled ginger in a sushi restaurant in Berlin. Not something I’d recommend, especially with the recipe below, which is a lot hotter and gingerier than anything commercially available.
Who’d have thought you could pickle and eat watermelon rind? Preparation time: 10-15 minutes plus 6 hours brining, 2 hours marinating and 4 weeks maturing Cooking time: 45 minutes Skill level: easy Ingredients watermelon rind – 900g – roughly 2 small or 1 very large watermelon sea salt – 50g water – 900 ml granulated sugar – 450g white wine …
Delia prefers to bake rather than boil her beetroots and then pickle them in red wine vinegar rather than the more usual malt. This, she told me over a Cherry Bakewell, goes to make a milder more beetrooty pickle. Preparation time: 20-30 minutes Cooking time: 2-3 hours Skill level: easy Ingredients fresh raw beetroot – 450g red wine vinegar – …
You may need some emotional support for this recipe as peeling 2kg of onions can be a long, tedious and tearful process. Not dissimilar to listening to an entire Coldplay album. Preparation time: 20-30 minutes over 24 hours Cooking time: 5 minutes Skill level: easy Ingredients pickling onions – 2kg (1.6kg pealed) malt vinegar – 750 ml pickling spiaces – …
