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!
Rhubarb is the first fruit-like produce on the scene after winter. While it’s around for a few months, I always forget to preserve it for winter. Vodka and gin are a lovely way to capture that distinct essence of rhubarb, & are great in cocktails.
More like a condiment than a sauce, a gastrique is a traditional French preparation of apple cider vinegar and honey, often flavored with fruit purees and herbs. This surprising combo uses tomato puree.
Marmalade captures the bittersweet tangy brilliance that is citrus & preserve it for later in the year – like summer. This is the lazy version, where you spend a little time on each step & wait days before finishing the batch.
One of my favorite ways to preserve citrus is by making boozy concoctions because the alcohol really captures the essence of the citrus fruit flavor. This is similar to Triple Sec, but so much cooler. And there is a cocktail recipe!