Category Archives: Fermented foods

Pickled Pink

If you use The Joy of Pickling or you have traveled in the Middle East, you may be familiar with pink pickled vegetables, colored by either a bit of beet or some sliced red cabbage. Although the pink turnip and … Continue reading

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Brined Cherries, for a Change

Pickled fruit? People often ask me that two-word question with a look of mixed astonishment and horror. But in the Anglo-American tradition fruits have commonly been preserved in strong vinegar, along with plenty of sugar, to make sour, sweet, and … Continue reading

Posted in Fermented foods, Fruits, Pickles | Tagged , , , , , | 3 Comments

Cabbage Rolls with Adjika

When I finally found time to make cabbage rolls from my fermented whole cabbage heads, I didn’t know where to begin. From Turkey south to the Levant, west to Greece, north through eastern Europe, and west again to Germany, cabbage … Continue reading

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Taking the Wind Out of Jerusalem Artichokes

Does your spouse refuse to eat Jerusalem artichokes because they’re too—err—windy? Have you yourself abandoned your Jerusalem artichoke patch to the weeds or the pigs, because no human of your acquaintance would eat the damn things again? If so, you … Continue reading

Posted in Fermented foods, Food history, Pickles, Preserving science, Vegetables | Tagged , , , , , | 6 Comments

How to Pickled Cabbages Whole

When years ago my young Moldovan friend Cristina asked me if I’d ever fermented whole cabbages, I just looked at her dubiously. I’d never even heard of fermented whole cabbages. Could salt really penetrate through an intact cabbage before rot … Continue reading

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A Taste of San Diego

What makes a good fish taco? In San Diego, where Robert and I went last weekend, craving sun on our pale skin and warmth in our winter-chilled bones, people debate this question seriously. And so the two of us did … Continue reading

Posted in Fermented foods, Pickles, Travel, Vegetables | Tagged , , , | 2 Comments

Kohlrabi Kraut Again, with Sea Vegetable

At the Good Food Awards blind tastings on September 15, my favorite sauerkraut was flecked with bits of green seaweed, whose tangy flavor and as well as strong color complemented the pale, sour cabbage.* So when I made my last … Continue reading

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Can Pickles Cure the Flu?

In an article in Letters of Applied Microbiology, Japanese scientists report that feeding a pickle microbe to mice infected with the flu alleviates the rodents’ symptoms. The scientists previously found that this same bacterium, already in commercial use as a … Continue reading

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La Cuisine Rose

I have a longstanding horror of the all-white meal—the epitome of domestic artistry in the late nineteenth century, when American housewives drowned meat and vegetables in white sauce and favored angel cake and whipped cream for dessert. When I find … Continue reading

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A Handmade Pickle Weight, Pickle Seasoning, and a Cookbook Giveaway

I want to share these photos of an excellent stoneware pickling weight for one- and two-quart mason jars. Note the cute little knob handle and the holes to let the brine through. The weight was designed and created by Ken … Continue reading

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