Tickles' Pickles

Could Fermented Foods Help Tackle Diabetes Symptoms? Be right back, off to the shop to buy more kimchi…

https://phys.org/news/2023-04-kimchi-ancients.html

Want better kimchi? Make it like the ancients did Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi—traditional handmade clay jars—to ferment kimchi. Today, most kimchi is made through mass fermentation in glass, steel, or plastic containers, but it...

https://www.theguardian.com/global/2015/may/24/lets-eat-together-cooking-immigration-britain-food?CMP=fb_gu

Let’s eat together: how immigration made British food great Immigrant communities have dramatically changed the food we eat. Nigel Slater celebrates the richness of our blended heritage. Plus, five young chefs reveal how their culture influences their cooking, and reveal a favourite recipe

What's behind America's pickle craze? The pickle-obsessed can now order a pickle pizza with a side of pickle potato chips, wash it down with a pickle beer and have pickle ice cream for dessert.

Community-owned natural swimming ponds Transforming an East London industrial site into community-owned natural swimming ponds and a biodiverse park

In Afghanistan the grapes are stored for up to six months, kept fresh in airtight mud-straw containers. Afghans developed this method of food preservation, which uses mud-straw containers and is known as kangina, centuries ago in Afghanistan's rural north. Mechanism According to Associate Prof Jean Hunter of Cornell University, “From a food science perspective this would be considered passive controlled-atmosphere storage. Grapes and other fruits are composed of living cells which use oxygen and produce carbon dioxide and water v***r. Slow gas diffusion through the clay envelope supplies enough oxygen to keep the grapes alive, while the high CO2 concentration inside the package inhibits their metabolism and suppresses fungal growth. Water v***r loss is also slowed by diffusion, keeping the grapes from drying out, while the clay and straw presumably absorb any liquid water which would promote bacterial spoilage. Really interesting technology”

The Bladderwort Microbiome Revealed — In Defense of Plants The Bladderwort Microbiome Revealed January 15, 2018 Photo by Stefan.lefnaer licensed under CC BY-SA 3.0 The bladderworts (Utricularia spp.) are among the most cosmopolitan groups of carnivorous plants on this planet. Despite their popularity, their carnivorous habits have been subject to some debat...

Soleniya is a mild pickle, made from carrots, dill & garlic. It’s fresh, crunchy & extremely versatile 🥕🧄

✨A generous portion of served with dumplings🥟🥬🌶

✨How do you eat yours?
✨Tag in your recipes, photos or stories

Tickles Pickles products are produced in Kilburn, London. For most of the year, all our vegetables are sourced from British growers. At the moment our Chinese leaf comes from Yorkshire
🇬🇧🥬🥕

Torshi packing day 🌈

Find it in -
✨High Street Kensington
✨Piccadilly

Kimchi for days 🥬🌶