Here’s your frugal tip for the day: You can and should reuse your leftover pickle brine. Why waste such a delicious byproduct of those tasty pickles, especially one that was lovingly crafted…
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Fermenting & Pickling
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In the summer, my rhubarb patch is out of control. In fact, last summer I had to pull out one of my rhubarb plants because it had divided itself so much that…
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Kimchi is one of those things that seems so exotic but is so ridiculously easy to make at home — and fresh, homemade kimchi is infinitely better tasting than anything you can…
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Every spring and fall, I grow a beautiful bed of komatsuna (Brassica rapa var. perviridis), a type of Japanese mustard green related to turnip and rapini. It’s the fastest growing green in…
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Ruby kraut has sass. It’s like the sexier, sleeker, red lipstick-wearing sister of sauerkraut. And Ms. Ruby packs a healthful punch into one little jar. The secret is in the red cabbage:…
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Quite literally, đồ chua means “sour stuff” — or Vietnamese pickles, in this case. It was a staple in my parents’ house while growing up, and eventually became a staple in my…
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Fermenting & Pickling, Garden of Eatin', Recipes, Seeds & Seedlings, You Can Eat That?!Radish Seed Pods (and Some Pickles)
Every season, I let a few of my radish plants flower and seed. Some I leave to collect seed for next season, and some I leave to harvest the pods. Amid this…
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Sometimes, you just don’t have time to wait around for your pickles to pickle before you can eat them. For those times, there’s quick pickles. Well, quick enough, anyway… These are my…
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Fermenting & Pickling, Garden of Eatin', Recipes, Seeds & Seedlings, You Can Eat That?!Poor Man’s Capers: Pickled Nasturtium Pods
Here in Los Angeles, nasturtiums are wildly weedy, growing all over hillsides and gardens and reseeding with wanton abandon. This weediness makes them very underappreciated as a bona fide vegetable, and even…
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No, we’re not actually pickling bread and butter of any kind. This classic pickling recipe is so named because back in the olden days when times were tough, the sweet and sour…