⏰ Service 53 — Fermentation Tasting
← Block 41–42: Fermentation & Preservation Overview
Skill: Evaluating fermentation stages; comparing fermented vs. vinegar-pickled flavors Goal: Line up your sauerkraut (at whatever stage it's reached), your quick pickles, your hot sauce, and your gravlax. Taste each alongside a store-bought equivalent. The fermented products should have more depth, more sourness, and a "living" quality that preserved-in-vinegar products lack.
Full Meal: - Fermentation tasting board: sauerkraut, pickled vegetables, hot sauce, gravlax - Crusty bread, mustard, crème fraîche, and whatever cheese pairs well - This is a celebration of patience
🎥 Compare Notes: The Guide to Lacto-Fermentation — Joshua Weissman — Note Joshua's universal salt percentage, vessel selection, and how he ferments multiple vegetables — a perfect reference for assembling your tasting platter.