Learning To Be A Food Entrepreneur

In Episode 7 of Learning to be a Food Entrepreneur, I talk about experimenting with making Lacto-fermented pickles and performing some market research. I was really interested in learning about lacto-fermented pickles because I had been reading some articles about the potential benefits that lacto-fermented foods may have on gut health. So I decided the way I wanted to explore and learn more about lacto-fermented pickles was to make them myself. To do this, I split my approach into three categories - Formulation, Manufacturing, and Market Research. Initial formulation was primarily comprised of finding a recipe, tweaking the recipe, and finding the variety of pickling cucumber.  Manufacturing (at an extremely small scale - a couple of jars at a time) involved writing down detailed explanations on how to make the pickles. This included, washing the jars, how many pickling cucumbers went into a jar, how long to boil the brine I wanted to use, how long I needed to store the pickles in brine at room tempera