
Pickling With Petrina Loh
The pickling program at Morsels is, to say the least, comprehensive. Jars of bubbling, still fermenting or pickling produce line the wooden countertop in front of the open kitchen where chef-owner Petrina Loh and her crew works. Kimchi, pickled watermelon rind and fermented pineapple all make an appearance on the menu, and are all homemade. We got Loh to reveal her secrets with three different types of pickles, all of which are easily adaptable to your own tastes — soon you'll be blowing your money on more mason jars than you can shake a stick at. Here are a few tips: Always sterilise the pickling jar by washing with soapy hot water and drying thoroughly to stop the bad bacteria from growing. Use unchlorinated or distilled water because chlorine inhibits…