Indian sun pickles are a fun and interesting fermentation technique! They yield some of the most flavorful pickled vegetables you will ever taste. Easy to make and wonderful to eat, this hot pepper version can be adjusted to any spice level.
A slightly wetter and infinitely more delicious alternative to the potato chip. A hint of artichoke, a bit of acidity, these complex pickles are crowd pleasers. Add to salads, serve as appetizers or eat them right from the jar!
Winter squash is wonderful roasted, fun to eat raw but even better when made probiotic and pickled through fermentation. A quick ferment, this adds complexity to cooked dishes and pickle platters alike.
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!