⏰ Service 54 — Preservation Showcase
← Block 41–42: Fermentation & Preservation Overview
Skill: Organizing a pantry tasting; understanding the preservation spectrum Goal: Lay out everything you've made this block: sauerkraut, quick pickles, hot sauce, gravlax, jam, cured egg yolks, confit garlic, compound butters, and shrubs. This is your extended pantry — every item here amplifies the cooking you do in every subsequent block.
Build a meal entirely from your preserved and fermented products plus fresh accompaniments (bread, greens, cheese, crackers).
💡 Reflection: Consider which of these you'll maintain as ongoing pantry projects. The sauerkraut and hot sauce are particularly easy to keep going — start a new batch every few weeks and you'll never run out.
Full Meal: - Preservation board: the full spread - This is a cocktail party format — invite people and let them graze while you explain what each thing is and how you made it
🎥 Compare Notes: Charcuterie Board — But Cheaper — Joshua Weissman — Watch how Joshua builds a complete board with cured meats, pickled items, and preserves — focus on layout, pairings, and how homemade components elevate the spread.