Suddenly Sauer!March 24, 2010 at 2:22 pm | Posted in alumni, pickles | Leave a comment
I was just alerted to the wonderful new blog by Blair Nosan (Adamah Summer 2008, Pickle Apprentice) wherein she recounts her fermentation foibles and culinary adventures, along with stunning photography.
A little exerpt:
I let both bottles ferment for 9 days in a dark cabinet, then I refrigerated them. When I finally popped the cap on the large bottle last night, I was shocked and delighted to watch detachedly as the brew explode up and out of the bottle, champagne like, drenching my cloths, my ceiling, my floor, and even some of my house guests. The flavor was pretty uniformly deemed delicious, but interestingly, the two different bottles had very different flavors. The uber carbonated glass bottle was much more acidic, more earthy (strongly celery), with less sweetness and less grapefruit flavor, while the ceramic jug had more of the flavor I was expecting the get out of the brew: sweet, sour, bitter, and salty.
I now need to figure out why two bottles poured from a uniform mix, underwent different fermentation processes. any suggestions/thoughts are welcome. In the mean time, I’ll keep experimenting. And for the record… celery grapefruit soda definitely made a splash.
Check her out in the original: Suddenly Sauer: Preserving Food and Tradition in a Modern World