In-House Pickling: Why Bringing This Program Into Your Kitchen Is Worth It

In-House Pickling: Why Bringing This Program Into Your Kitchen Is Worth It

By Brian Murphy, Foodable Industry Expert

Food preservation is nothing new, much like the concept of “farm-to-table.” Popularity, trends, and a shift in the food system have pushed these ideas back into the spotlight, and for good reason — flavor. Chefs embracing and making use of the freshest ingredients at the height of the season opens up possibilities. Pickling is a way to use a rather ordinary item and turn it into something extraordinarily delicious.

Make It More Authentic

The notion of a more authentic cuisine continues to grow significantly within market. It’s exciting for guests who are constantly seeking out the more obscure, the most delicious, or rare items. Millennials especially will go out of their way to get something authentic and will try to be one of the first to indulge or be in-the-know. An establishment that is boasting about crafting their own pickles, whether as a feature item or accompaniment, acts as one with a bit more “cred.” Doing so puts the establishment in a position where it can brag about the depth of their from-scratch kitchen and making use of what the market or seasons will bear.

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