Let’s Talk Olives & Pickles! Live from my kitchen скачать в хорошем качестве

Let’s Talk Olives & Pickles! Live from my kitchen

A cozy kitchen chat today! I bought some fresh olives and cabbage to experiment with homemade olive curing and Turkish-style pickles. We talk about different curing methods, flavor ideas, and plan new recipes together. 🫒 Topics today: • Water and brine curing methods for olives • Cabbage pickle tips • Planning my next Turkish food video Fresh olives are naturally bitter, so they need a bit of patience before they’re ready to eat. In this live video, I made a quick brine test using the classic “egg-float” method to find the right salt level — when the egg floats, the brine is ready! For about 1 liter of water, a little less than ½ cup of salt was enough. Here’s how you can try it if you ever find fresh olives: Crack the olives gently with a stone or meat pounder. Soak them in the salty brine for 1–2 weeks. When ready to eat, take out as much as you need and change the water daily for a couple of days until they reach your preferred level of mildness. Serve with a drizzle of olive oil, lemon juice, and a sprinkle of pul biber if you like. 💬 Share your ideas in the chat — how do you make your olives or pickles?    / @tft   ►SUBSCRIBE ► ►► https://bit.ly/3iirrRC ►FOLLOW ME FROM INSTAGRAM ► ►►   / turkishfoodtravel   ►MY WEBSITE ► ►►http://www.turkishfoodtravel.com ► Facebook: ► ►► https://fb.me/turkishfoodtravel ► Don't forget to subscribe and press the notification button:    / @tft