Somewhere South

What a Pickle

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.

What a Pickle

52m 41s

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.

Previews + Extras

  • Preview: What a Pickle: asset-mezzanine-16x9

    Preview: What a Pickle

    S1 E4 - 30s

    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.

  • Pickle Game On: asset-mezzanine-16x9

    Pickle Game On

    S1 E4 - 2m 42s

    Chefs Meherwan Irani, Cheetie Kumar, Samantha Fore and Farhan Momin, along with Eater writer Sonia Chopra, explain Indian pickle traditions to Vivian Howard while sampling a variety at Irani's Chai Pani restaurant in Asheville, N.C.

  • Puerto Rican Pickle: asset-mezzanine-16x9

    Puerto Rican Pickle

    S1 E4 - 2m 9s

    Chef Anges Marrero, a Puerto Rican chef who now calls Lexington, Kentucky home, shows Vivian Howard how she makes catfish escabeche. Agnes Marrero is the executive chef at Smithtown Seafood in Lexington.

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