Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

10 hours ago, blue_dolphin said:


My perspective is that simple, natural preservatives like salt, vinegar and sugar plus spices and herbs can transform fresh, organic produce into flavorful pickles and preserves extending their useful life for weeks, even months, depending on the particular fruit or vegetable and how they are processed. 

 

Agreed.

 

I pickle young ginger slices as served in many Japanese sushi restaurants as a tongue cleanser. No unpronounceable ingredients involved; just rice vinegar and salt.

 

Stays in good condition for months, not that a batch often lasts often; I eat it too often!

 

I see no reason why you couldn't do the same with onions of any colour.

 

 

liuzhou

liuzhou

10 hours ago, blue_dolphin said:


My perspective is that simple, natural preservatives like salt, vinegar and sugar plus spices and herbs can transform fresh, organic produce into flavorful pickles and preserves extending their useful life for weeks, even months, depending on the particular fruit or vegetable and how they are processed. 

 

Agreed.

 

I pickle young ginger slices as served in many Japanese sushi restaurants as a tongue cleanser. No unpronounceable ingredients involved; just rice vinegar and salt.

 

Stays in good condition for months, not that a batch often lasts often; I eat it too often!

 

I see no reasson why you couldn't do the same with onions of any colour.

 

 

liuzhou

liuzhou

6 hours ago, blue_dolphin said:


My perspective is that simple, natural preservatives like salt, vinegar and sugar plus spices and herbs can transform fresh, organic produce into flavorful pickles and preserves extending their useful life for weeks, even months, depending on the particular fruit or vegetable and how they are processed. 

 

Agreed.

 

I pickle young ginger slices as served in many Japanese sushi restaurants as a tongue cleanser. No unpronounceable ingredients involved; just rice vinegar and salt.

 

Stays in good condition for months, not that a batch often lasts often; I eat it too often!

 

 

liuzhou

liuzhou

5 hours ago, blue_dolphin said:


My perspective is that simple, natural preservatives like salt, vinegar and sugar plus spices and herbs can transform fresh, organic produce into flavorful pickles and preserves extending their useful life for weeks, even months, depending on the particular fruit or vegetable and how they are processed. 

 

Agreed.

 

I pickle young ginger slices as served in many Japanese sushi restaurants as a tongue cleanser. 

 

Stays in good condition for months, not that a batch often lasts often; I eat it too often!

 

 

×
×
  • Create New...