Flavor Profile
The Perpetual Pickler
You pickle everything, all the time.
You pickle everything, all the time. You make your own pickles, your own marinades, your own lacto-ferments. You know a brine from a marinade. You love bright, tart, faintly spiced flavors. You marinate your fish, your meat, your vegetables, sometimes for…
Your main traits
- pickled
- fermented
- bright
- warm spice
Your aromatic portrait
You make your own pickles, your own marinades, your own lacto-ferments. You know a brine from a marinade. You love bright, tart, faintly spiced flavors. You marinate your fish, your meat, your vegetables, sometimes for days. You cure your own gravlax, your own half-cooked salmon, your own pickled vegetables. You use plenty of good vinegar, lemon, sumac, ginger. You cook lighter, brighter, Nordic-Mediterranean. You don't like heavy sauces; you'd rather use the marinade juices as a seasoning. You love sweet-tart: honey-and-vinegar marinades, sweet-savory pickles. You use warm spices to scent your brines: cardamom, star anise, pink peppercorns. You treat the kitchen as a joyful fermentation workshop.
Your 5 signature products
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« Raw apple cider vinegar is your all-purpose pickling vinegar: fruity, light, perfect for pickles, gravlax, vegetables in vinegar. »
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« Sherry vinegar, rounder and longer, for your noble meat marinades, deglaze sauces, complex vinaigrettes. Depth where cider stays light. »
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« Pink peppercorns, sweet-resinous, perfume your fish marinades, vegetable brines, gravlax. A signature floral-tart note. »
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« Star anise in your meat marinades, duck brines, brown stocks. Deep licorice, warming, one pod per pot. »
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« Green cardamom in your fish brines, your sweet-savory marinades, your fruit pickles. Crack the pods to release the oils. »
Your signature dishes
- cured gravlax
- pickled vegetables
- five-spice glazed duck
Your go-to occasions
buffet, apps, fermented cooking, pickled plates
Your opposite profile
At the other end of the spectrum:
The Romantic CarnivoreYou cook meat the way you'd write a love letter.