Everyone knows the idiom, you are what you eat. If this is true, do we know who we are? Increasingly people are trying their hand at the old foodways. We are preserving: Food, culture, community, ourselves.
Salt-curing salmon gives it a silky, buttery texture and rich flavor. Whether you're making lox for bagels, or the traditional Scandinavian gravlax with dill, making your own will go positively swimmingly.
If you've used garlic in vinegar-brined pickle recipes, you may notice that they sometimes turn bluish green in color, particularly near any areas that have been cut or crushed. So why is that, and is it still safe to eat?