Thursday, November 14






Ingredients such as lemon juice and vinegar work as a quick marinade to mimic lacto-fermentation, which gives pickled foods their tangy taste. (Kristie-Valerie Hoang/Daily Bruin senior staff)

The Quad: Quick pickling is the i-dill method to relish some vegetables

This post was updated Oct. 27 at 8:47 p.m. Since childhood, I’ve always loved a nice, crisp dill pickle. This love is well-documented: on my bedside table at home sits a framed picture of three-year-old me clutching a half-eaten fermented cucumber the size of my arm. Read more...

Photo: Ingredients such as lemon juice and vinegar work as a quick marinade to mimic lacto-fermentation, which gives pickled foods their tangy taste. (Kristie-Valerie Hoang/Daily Bruin senior staff)

Ingredients such as lemon juice and vinegar work as a quick marinade to mimic lacto-fermentation, which gives pickled foods their tangy taste. (Kristie-Valerie Hoang/Daily Bruin senior staff)