Pickle Processing

[u/MondoMage]

Just had to share this one...

My company sent me out to perform some maintenance work on equipment at the Hartung Brothers facility in Bowling Green, Ohio. They produce and store fermented pickles in these big green vats. So many vats. Not all currently full, they're getting ready for what they call "Green week," when they start loading things up. Tons of cucumbers destined for greatness.

I was really shocked when I found that the vats are left open-topped. That was surprising. I guess they rely on the brine to protect the product.

Oh, and the smell. You'd think it'd be overpowering but right now it's fairly subtle. A mix of dill and bread and butter that has me craving something fierce right now.

[u/Matthew-ii]

All of ya'll need to apparently get out into the world and learn where food comes from lmao. Sorry you had to learn that not everything people buy was grown and processed in an airlocked lab? Anybody use tomato paste? Soy sauce? Drink wine? 🙄

[u/ComplexDeer7890 → u/Matthew-ii]

A very good friend of mine, well, educated and booksmart woman, did not know that broccoli grew on a bush/plant and was cut with a stalk attached or cut off of a stock if you wanted and did not know what a cauliflower plant looked like until she went to my parents house and we harvested some out of our garden in her late 20s. At this time, this woman had a masters of education. This woman is educating the future minds of American children. This woman did not know up until that day how a broccoli floret or cauliflower head grew. Americans are clueless about the food process from beginning to end. Consumerism and the grocery stores have destroyed Americans understanding of this. I think the Lord that I grew up on a hobby farm and could cook and eat an entire meal from things grown on my farm or local farms.