Category Archives: Fermented foods

One Fine Mixer: Fermented Lemon Brine

Posted on April 15, 2013 by

  While making space in my overstuffed refrigerator last week, I chopped a last slice of brined lemon, tossed it into the bean soup bubbling on the stove, and began to tip the jar of brine into the sink. But … Continue reading →

Posted in Fermented foods, Fruits | Tagged , , , , , , , , | 2 Comments

Experiments with Tibicos (Water Kefir)

Posted on April 5, 2013 by

When my friend Rose Marie first asked me what I knew about water kefir, I was baffled. Water kefir, she explained, was a culture for a bubbly beverage made from water, not milk, in the form of “grains” that resemble … Continue reading →

Posted in Books and blogs, Fermented foods, Fruits, Preserving science | Tagged , , , , , , , , , , , | 10 Comments

Uses for Pickle Brine, Part II

Posted on November 8, 2012 by

As American bartenders have grown increasingly inventive in recent years, some have taken inspiration from the pickle jar on the bar. The dirty martini—a martini with a bit of olive brine added—has long been a bartending favorite. But now, all … Continue reading →

Posted in Fermented foods, Pickles | Tagged , , , , , , , | 5 Comments

Uses for Pickle Brine, Part I

Posted on November 8, 2012 by

What do you do with the brine when you empty your pickle jar? At my house, we go through so many pickles that I often guiltily dump the brine down the drain. Pickle brine has seldom gone to waste in … Continue reading →

Posted in Fermented foods, Pickles | Tagged , , , , , , , , | 6 Comments

Surprisingly Delicious: Fermented Tomato Salsa

Posted on November 5, 2012 by

Following my post on thick salsa made from baked sliced tomatoes, a reader asked about making fermented salsa. I grimaced as I considered how easily tomatoes rot. Cutting them up and leaving them to ferment would be asking for trouble, … Continue reading →

Posted in Fermented foods, Pickles, Vegetables | Tagged , , , , | 4 Comments

Brined Turnips, Korean Style

Posted on August 8, 2012 by

  A reader’s query reminded me that I hadn’t made turnip kimchi in a long, long time. I don’t know why not; it’s easy and quick to make, and everybody seems to like this pungent, garlicky pickle. So I made … Continue reading →

Posted in Fermented foods, Pickles, Vegetables | Tagged , , , , , | 5 Comments

Home Brewing from Homegrown Hops

Posted on March 27, 2012 by

Anybody can make good ale with materials from a local brewers’ supply shop—malted barley or malt extract, packaged yeast, and dried or pelleted hops. After a few batches, though, the process may seem too easy, almost like making cake from … Continue reading →

Posted in Fermented foods | Tagged , , , , , , , , , | 9 Comments

A Handmade Crock Weight

Posted on March 7, 2012 by

If you have access to potter’s clay and a kiln, why not fashion a weight to fit your crock and your taste? That’s what Rose Jaress did for her mom, Monica, at the suggestion of her dad, Gene, and with … Continue reading →

Posted in Fermented foods, Pickles, Preserving science | Tagged , , , | 3 Comments

Glass Weights for Small-Batch Pickling

Posted on February 14, 2012 by

When you’re making fermented pickles, you must usually weight the food, because until it is well acidified it can easily spoil on exposure to air. Vegetables or fruits fermenting in a crock or plastic bucket are typically weighted with a … Continue reading →

Posted in Fermented foods, Fruits, Pickles, Preserving science | Tagged , , , , , , | 12 Comments

Tasting Dandelion Wine

Posted on January 3, 2012 by

Yesterday my husband brought me a glass of the dandelion wine we made last April.  It’s a lovely brew, gently aromatic from the citrus and ginger, and sweet with residual sugar. I think I now know what the dandelions are … Continue reading →

Posted in Fermented foods, Wild foods | Tagged , , , , , | 5 Comments