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 colorful side dish or appetizer of pickled beets and turnips. Sugar free, kosher and passover friendly.
Lacto Fermented Turnips done in a Shawarma Shop, and Japanese Zuke style.
Kabees El Lift is a popular Lebanese dish, often served as a lighter side to heavy meat dishes. The dish sports a vibrant pink color, which is made by adding beets to the turnips as they ferment.
Gina uses Alana Chernila's recipe for kimchi in her book The Homemade Pantry as a jumping off point to making her own favorite kimchi recipe using her fall/winter crops from her CSA share.
Kimchi is the smelly-cheese of the pickle world. If you’re like me, once you've had it few times, the smell becomes appealing, the taste even more so. Loads of garlic, ginger, hot chiles & a little fish sauce, turn this pickle into stinky heaven.
Wild fermentation produces a distinctly sour pickle flavour that matches well with the mustardy sharpness of raw turnips. The vibrant colour of pickled turnips comes from raw beets.
A sweet and sour pickled white turnip from the new book, The Preservation Kitchen