This is closed jar pickle that ferments under pressure, carbonating the pickling liquid and keeping out that mustiness that comes from oxygen contact. Crisp and delicious, the pickle juice makes divine cocktails!
One of my staples is kimchi. People are surprised that fermenting kimchi is really easy. If you can make coleslaw, you can make kimchi. Shred all the veggies, season them, pack them into a jar & ferment on the counter for a week. Done!
These recipes by Jennifer Harris are spicy, flavorful and so much better than your average condiments. The best part about them is how simple the recipes are! Check out our bling tasting at youtube.com/spoiledtoperfection!
We all know about fermenting grapes, but did you know that the leaves too can be fermented? If you like the flavour of grape leaves in dolmas (or dolmades), and you like a good pickle, this technique is a must-try.
Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch.