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?
Pickled beets - a classic to have on your shelves!
This recipe for a simple sanbaizu comes from Erik Aplin, Chef de Cuisine at San Francisco's ICHI Sushi and NI Bar. Sanbaizu is a brine made from shoyu, mirin and rice wine vinegar.
A chef's recipe for beet carpaccio using whey fermented beets.
The fermented beets have an awesome flavour, not quite as acidic as pickled beets but not as mushy as roasted beets.
My newest pickling experience involves cauliflower. I can’t wait to add it to the epic charcuterie board my boyfriend James and I love putting together as a special treat.
The flavor of a preserved lemon is salty, with a mellow, yet intensely lemon flavor. The peel, which is most commonly used in cooking, is soft to the touch with a satiny texture to taste.
Red cabbage and carrots combine to produce a sauerkraut that positively glows a rich magenta color. Dill and carrots are related, so their flavors are complementary. Similarly, mustard is related to cabbage, so their flavors are in harmony.
Think sauerkraut is boring? Sexy it up by adding aphrodisiac ingredients.
Quick pickled garlic jalapeños take less than 10 minutes to make and add a nice kick to to nachos, tacos, or drinks!
Beyond marmalade, glorious winter oranges can be fermented for various condiments and DIY beauty, cleaning and kitchen uses.
Successful ferments require keeping your food submerged below the brine. Here's a handful of ways to make that happen.