Fermenting & Pickling in Amsterdam

Back in 2019, I was lucky enough to spend some time in Copenhagen visiting lots of cafés, bars and restaurants, so that I could taste the myriad ways creative chefs were fermenting and pickling all manner of ingredients - mainly with the aim to create depth of flavour and amazing taste profiles, whilst also prolonging the seasons and generally helping our food systems. I even had the chance to visit the NOMA kitchens and the NOMA Guide to Fermentation was a huge inspiration when we started CULTJAR. Thank you @david_zilber 

Last week, I had a similar experience in Amsterdam. From classic sauerkraut as part of a Reuben in a corner cafe that’s being do the same thing since the 1950’s, all the way to the stunningly modern approach taken by the Michelin-starred Rijks Restaurant where almost every course seemed to have a fermented or pickled element. I also enjoyed seeing so much Piccalilli at different places (one of the highlights included a course puree served alongside a fermented radish - the perfect partner to a Gouda baguette), something I thought was the preserve of England. 

Finally, a special mention for the wonderful Pulitzer hotel @pulitzer.amsterdam 

Watch this space for the next chapter of our fermenting and pickling stories from around the world.

Peter