Cabbage is your friend! Whether you're working with the Western globes in green or red, or crisp heads of napa cabbage, a little salt, time and patience can turn it into a traditional condiment with a global footprint. From tangy sauerkraut to spicy kimchi and beyond, here's a few ways to make the most of this ubiqutous veg.
Jewels from the ground, beets delight with their earthy sweetness. Whether you like ruby red, golden, or candy-stripe Chioggia, here's a bunch of ways to put up these gemlike roots.
Friends don't let friends serve store-bought dips. Here's a handful of DIY dips for that will keep the chips and crudite diving in.
Citrus is in, and nothing captures the essence of these sunny fruits like marmalade, whether you're making the classic orange or dabbling in other citrus.
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As I noted, 2014 was an extraordinary year for DIY food books, with volumes that took the genre to new heights. Each takes its corner, in some cases combining preserving with everyday cookery, as in Mrs. Wheelbarrow's Practical Pantry and Blue Chair Cooks with Jam and Marmalade. Others find niches, as with Asian Pickles. Leda Meredith goes deep down the preserving rabbithole with the aptly named Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (Countryman Know How).
The title is brazen, to be sure, and Meredith cops to that right off the top. Without question, this book will not specifically hold your hand and walk you through the hows and whys of preserving each and every specific thing, but by plainly outlying the principles and techniques of preservation, she will leave you empowered with the knowledge you need to take on, well, everything.
Funny to say, delicious to preserve. Kumquats pack a potent punch of citric tartness in a tiny package. Unlike their cousins, kumquats invert the paradigm, with mild rinds and sour-bitter pulp. They add a distinctive flavor to all kinds of preserves, like these.
Lovely lemons bring a ray of sunshine during the cold, dark winter months. If you're lucky enough to have a neighbor with a tree, you may find yourself overwhelmed with the bounty. (If you don't, be sure to order some fragrant meyers from Lemon Ladies here in the Bay Area, trust.) Here's a bushel of ways to put the lemons by.
In the dead of winter, no fruit brings a beam of sunshine better than the bright sweetness of oranges. Whether you're working with bitter Sevilles, sanguine blood oranges or sweet-tart cara caras, we've got a bushel of ideas on putting up everyone's favorite citrus.