Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A comparison of using potassium nitrate (saltpeter) and potassium nitrite (pink salt aka cure #1) for making corned beef. Includes recipes, pictures, and insights.
Ramp season is upon us, and this is one of the finest ways to preserve the bounty - an elegant, sweet-sour pickle flavored with saffron. These are as good as they look!
When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.
Tuna preserved in olive oil is the pride of the Calabrian pantry. Once you taste good tuna preserved this way you will never eat canned tuna from the supermarket again!
How to make fresh bacon! Then, how to make rouladen, which is a southern German recipe from my family. Delicious with egg noodles or spatezle, or even better, leftover on a sandwich made with garlicy bread and homemade kraut. Enjoy!
Though most of us familiar to this dish associate "kimchi" to the spicy cabbage recipe I am about to share, there is actually more to it. There are several varieties which vary on the type of vegetable being preserved (fermented) and the spices used.
