Submitted by choman on Tue, 08/27/2013 - 16:20
Imagine opening up your fridge door and seeing all the jars and bottles there, from mustards and relishes to ketchups, salsas, salad dressings, and hot sauce. What if you could make these yourself, and replace those bottles with homemade versions with local ingredients that suit your favorite flavor preferences? And what if they were healthier, too, and preserved with an age-old method for retaining nutrition and flavor?
Welcome to the past.... and maybe the future!
Woodcut illustration of hot peppers and spices
Submitted by choman on Sun, 09/25/2011 - 14:57
What do Korea and Eastern Europe have to do with each other?
Everything, when it comes to the importance of a pickled cabbage condiment on the table.
Cabbages harvested at Flack Family Farm for kimchi and sauerkraut
Our guest instructors at Tuesday’s final "Preserving the Harvest" class had never met before, but shared stories with a packed room full of participants about the role of fermentation in the food traditions they grew up with.
Submitted by choman on Tue, 08/23/2011 - 16:17
Capture those tomatoes while you can!
Cultured (lacto-fermented) tomato salsa with local heirloom variety tomatoes