10:00am to 12:00 Pacific Daylight Time 1pm-3pm Eastern Daylight Time 6pm-8pm British Summertime Summer is bountiful with fruits! We will show you how to preserve these fruits of summer (cucumbers, …
We’re always looking for ways to incorporate fermented foods into other dishes. Here’s a nice way to flavor hummus, using fresh dill and fermented garlic dill cucumbers. Like any legume, …
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
Here’s a riff on the classic garlic dill pickle recipe. It uses hops ginger and citrus peels. It’s bright and just a bit hoppy. I’ve used kirby pickling cukes, and …
This is a great recipe for the “shoulder season” of autumn– when cucumbers are just becoming out of season, and cabbage is coming in! You don’t have to give up …
Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is …
In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …
Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and …
Kimchi is so more than just cabbage! There are almost 200 varieties of kimchi in Korea. This dish uses cucumbers, a summer fruit. It has a clean, refreshing taste (no …
Pickled garlic dill beans are one of the simplest recipes to get you started on the path to fermentation. Use any kind of pole beans you like. Think of them …
