Tag - preservation

bunch of fresh basil leaves

Flavour of basil – Herb science

The other day we bought a beautiful fresh bunch of basil. Whereas you can use the dried version of a lot of herbs in a lot of recipes, I find that basil is almost always best when you use it fresh. It is no use making a...

sauerkraut, ready for fermentation

Lactic acid fermentation in food

Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious)...

Making jam – the Science

If you have fruit trees or plants in your garden you’re probably also swamped with these fruits during certain times of the year. And who has enough space to store 5 kg of figs or 20kg of apples? Nowawadays...

spices for making sauerkraut

Making sauerkraut – start of my experiment

This month I try to focus all of my posts on the science of fruits and vegetables (I call it fruit & vegetable science month!). Then, this morning, I was browsing through the internet and ran into a (Dutch) post on...