The vegetables you ferment don't need to be perfectly fresh from the garden or the farm stand! Prevent food waste by pickling the less-than-lovely veg from the bottom of the veggie drawer. I used this old kohlrabi and some mustard seed. Delish!
Developed by cookbook author Karen Solomon, this tangy, piquant Asian pear pickle tastes great on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese. If you can't find Asian pears, any kind of pear can be subbed in here;
The past few days, my throat has been itchy, my nose has been sensitive, and so I have been taking a daily shot of Fire Vinegar - so rich in vitamins and nutrients, and flavor...and it is really easy to make!