Preview: What a Pickle
Preview: 3/10/2020 | 30sVideo has Closed Captions
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
Vivian is asked to lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. From there, her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche and Korean kimchi.
Problems with Closed Captions? Closed Captioning Feedback
Problems with Closed Captions? Closed Captioning Feedback
Preview: What a Pickle
Preview: 3/10/2020 | 30sVideo has Closed Captions
Vivian is asked to lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. From there, her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche and Korean kimchi.
Problems with Closed Captions? Closed Captioning Feedback
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Video has Closed Captions
Clip: 4/17/2020 | 2m 42s | Chefs explain Indian pickle traditions to Vivian Howard while sampling a variety. (2m 42s)
Video has Closed Captions
Clip: 4/17/2020 | 2m 9s | Chef Anges Marrero shows Vivian Howard how she makes escabeche with southern ingredients. (2m 9s)
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