Pickled Mustard Greens
Ever since I began studying Chinese food a few years ago, I noticed how much fermented and pickled foods factor into their cooking. Most of us know about Korean kimchi and many have had Japanese pickles before, but Chinese pickles are still relatively rare here in America. One of my favorites — and one that [...]
Wild Onion Kimchi
It’s wild onion season pretty much everywhere, and there happens to be a cool kind of Korean kimchi that uses green onions. So I made a big batch last month and let it ferment. Lo and behold, it’s awesome – especially as an accompaniment to fish.
Polish Salted Mushrooms
I’d always been leery of the Slavic style of salt-pickled mushrooms. But I finally took the plunge and fermented my mushrooms Polish style, and damn but they’re good — especially with some rye bread and lots of vodka…
Pickled Jerusalem Artichokes
We’re heading into Tuber Time, and one of my favorites are jerusalem artichokes, which are native to North America. Although these tubers will keep for months in the fridge, the best way to preserve them long-term is to pickle them. I’ve been making this recipe for years, and I am pretty proud of it.
Curing Olives with Lye
Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.
Pickled Chanterelle Mushrooms
It is chanterelle season in much of America right now, and I am even hearing a few isolated reports of chanties here in California. What to do when you want to extend your season? Pickle your chanterelles. They’re awesome preserved this way.
How to Preserve Garlic
Garlic is available all year long, so why preserve it? This is why. This method for preserving garlic in oil will change your life. Imagine having roasted garlic at hand whenever you want. Yes, imagine it.
Carrot Pickles, without Vinegar
If you’ve ever had one of those amazing dill pickles, right from the crock, you’ve had a lacto-fermented pickle. Guess what? The process works great with carrots, too.
How to Make Oil-Cured Olives
Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.
Pickled Artichokes
We’re in high season for artichokes, and when life gives you too many artichokes – especially the baby ones – this is how you preserve them for the summer.
