Blog

Happy Birthday to Us

With the arrival of cucumber season 2021, Buckman Brines is officially one year old. Two years ago I had no idea that I would be a full-time fermenter, let alone sharing my ferments with so many people around Metro Portland and Southwest Washington. This all started a few months into Covid lockdown when a friend...
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Anatomy of a Cucumber

There’s nothing quite like a perfectly pickled cucumber. That satisfying crunch, that savory juiciness, that tangy flavor… there’s a reason why pickles are America’s favorite fermented veggie! What is it about cucumbers that make such superstar pickles? Cucumbers are a member of the cucurbits gourd family, which includes squashes, pumpkins, zucchinis, and melons. Comparing these...
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What is Lacto-Fermentation?

As far back as 10,000 BCE, people discovered that the milk of domesticated animals like goats and cattle stayed edible longer if allowed to naturally ferment into yogurt and cheese. Within a couple thousand years, people were also using fermentation to preserve beverages such as wine and beer.  Before refrigeration, fermentation could significantly extend the...
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Why Do Fermented Foods Taste So Good?

Hand-selected ingredients from trusted local growers are part of why Buckman Brines fermented foods taste so delicious. But our secret weapon? Umami! Umami is one of the five basic tastes (along with sweet, sour, salty, and bitter). Umami is that lip-smacking sensation when eating savory foods like sauteed mushrooms, aged cheeses, broths, grilled meats, and...
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Why Are Fermented Foods So Good For Us?

You’ve likely heard that fermented foods are great for your health. It’s true! Here’s why. Fermentation can boost the nutritional value of food. As the microorganisms responsible for fermentation break down food, they create essential nutrients, such as B vitamins, and other beneficial compounds. Besides creating nutrients, fermentation can also increase the availability of nutrients...
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