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A hot brine is best when pickling dense vegetables, whereas a cold brine can preserve texture and crunch in more delicate ingredients, advises Los Angeles chef Minh Phan of Porridge + Puffs. She suggests blanching eggplant or hardy greens in saltwater before pickling to reduce their bitterness and making sure to use the proper knife cuts to take advantage of the best parts of each fruit or vegetable.

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