date:Apr 20, 2023
re is more of a pickling culture in, say, Eastern Europe. Our Polish production managers were excited about the prospect of pickling and fermentation. Here and at Bikl, there was plenty of experimentation to develop ideas. It's a true culture thing, says Marcel.
Unburdening
Marcel and Arend want to focus mainly on entirely unburdening restaurants with these fresh pickled vegetables. One way they do this is by using containers suitable for use directly in European standard professional kitchenwa